Moussaka -- the one and only!

What to have (for 8-10 people):

for the base:

2-3 small eggplants (I useed one super big)
2-3 potatoes
olive oil
salt
some bread crumbs
grated yellow soft cheese

for the meat:
olive oil
1.8-2 lbs ground meat
1 onion chopped in small pieces
tomato sauce
1-2 bay leaves
1 cinnamon stick
salt, pepper
some cognac (optional)
water

for the bechamel sauce:
1.5 lt milk
150gr butter
flour (150gr or 10 tablespoons)
2 eggs
1/2 onion with 2-3 carnations
1/2 teaspoon nutmeg

How to do it:
(I mostly followed Argyro's recipe argiro's moussaka (in greek)

1. Peel and cut the potatoes and the eggplant(s) in small pieces (around 1cm). Sprinkle with some olive oil and salt and bake them in the oven (400K for 10'-15') (it will be equally tasteful but healthier). 
2. Start preparing the meat: in a hot pan saute first the meat in olive oil for 7'-8' until it become brown. 
3. Add the chopped onion and continue stirring over for 5'-6'. 
4. Add the cognac and let it evaporate for 1'.
5. Add the sauce, together with the cinnamon stick, salt pepper, bay leaves and some water. Bring the mixture to boil. 
6. Lower the heat to medium, remove the cinnamon stick and let the mixture cook for 20'-25' (check to see that it is not stuck every 5'-10').
7. Even before the meat is ready you can start preparing the bechamel sauce. You place in a small sauce pan the 1/2 onion with the carnations and the milk and get it just warm (not boiled). 
8. In another big pot, melt the butter, add the flour (slowly slowly) and stir. Then add (slowly slowly again) the milk and continue stirring! Add salt, pepper and the nutmeg. Keep stirring for 7'-8' until it get thick. 
9. When it is ready, remove from heat. Let it cool down and add the eggs (one by one) and stir. 
10. In a pan add some olive oil (to remove your moussaka to get stuck onto the pan) and sprinkle with some bread crumbles. Add a layer of eggplants and potatoes, then add the cheese, 1/2 of the meat. Repeat the same once more. Add the bechamel sauce on top and bake for 50' at 360K.
11. Remove from the oven, let it cool down for 5-10' and enjoy!!!

Tips:

! The potatoes might need more time than the eggplants.

Pan with some olive oil sprinkled with bread crumbles

First layer of eggplants

The baked potatoes are waiting to take their place...

the baked vegetables topped of with cheese...

first layer is ready!

the bechamel sauce is cooling off...

Baked moussaka!

moussaka ready on the table!