3 large eggplants
2 pounds potatoes
1 onion, diced
2 pounds ground beef
1/2 cup white wine
1/2 cup olive oil
2 tomatoes
parsley, diced
salt and pepper
some oil for frying
Bechamel Sauce:
4 cups warm milk
8 tablespoons flour
3 tablespoons butter
salt and pepper
a pinch of cinnamon or nutmeg
Bechamel Sauce:
Melt the butter in a pan, add the flour and mix thoroughly. Turn the heat down to minimum and add the milk carefully a little at a time, mixing continuously. Keep mixing until it settles. Add the salt, pepper and cinnamon or nutmeg.
Moussaka:
Wrap the eggplants in aluminum foil and bake until they are soft. Slice them in thick slices. Peel the potatoes, slice them and fry them lightly. Brown the onion and the ground meat together in the olive oil. Grate the tomatoes and add them in along with the parsley and the salt and pepper. Simmer for 15 minutes. Layer the potatoes, the ground meat mix and the eggplants in this order in a deep pan. Cover with the aluminum. Bake in a medium oven for 30 to 40 minutes.
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