Yesterday I focused looking at the photos of the desktop where it's me, Mom and Dad in the acropolis of Athens behind us and the Caryatid. Looking back has already been a year since that trip, but it's hard to forget the landscapes, monuments and above all the flavors of Greece. I still remember that fabulous Moussaka eaten on the first night in the town center and above us the temples of ancient gods!
So I decided that I tried again to make a nice dish of Moussaka, modifying it a bit '!
This was our table, 
I, Silvia Lucia And after the dinner.
Then we come to the recipe changed, because I did not use the sauce but a cream cheese, I wanted a light meal ... The cheese has a strong taste of cheese, even so I am not sorry, but maybe I prefer it with the sauce.
Ingredients:
large eggplant 2 medium potatoes
500g minced beef 250 g ricotta tomato sauce
egg milk salt
spices: cinnamon, dill and a mix of herbs greek
Cut and clean the eggplants the lengthwise and place them in a bowl sprinkle salt, for about 1 hour.
Clean and peel the potatoes and boil 2.
Pour a bit 'of oil in a frying pan and it is hot when you cook the finely chopped onion and garlic and then combining, even the ground beef.
sauté, when it begins to assume a beautiful color, add the tomato puree.
Cook for about 45 minutes when half cooked add the dill, cinnamon and mix of herbs.
I grilled the eggplant on the plate, but alternatively you can fry them.
Grease a pan with a little ' of butter, place the bottom half of the aubergines, pour over the meat and cover with the remaining eggplant and potatoes.
Cover with the sauce to the ricotta in a bowl, beat the egg with a pinch of salt, pour the milk and mix well, then add the ricotta stayed and worked with a wooden spoon until a crema.Versatela over any surface. You can serve the moussaka
piping hot or at room temperature ....
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