3 large aubergines (eggplants)
1 kg. potatoes
1 onion, finely chopped
1 kg. ground beef
1/2 cup white unresinated wine
1/2 cup olive oil
2 medium ripe tomatoes
Parsley, finely chopped
Salt, pepper
Olive oil for frying
Bechamel Sauce (See
recipe below)
Wrap eggplants in aluminum foil and
bake in a moderate oven until soft.
Wash and peel the potatoes, slice
them and fry them lightly.
Heat the oil and sauté the onion
with the ground beef.
Add the wine and the tomatoes, which
have been peeled and put through a food mill, the parsley, salt
and pepper and let the meat sauce simmer for 15 minutes.
Arrange the potatoes on the bottom
of a baking pan, salt them and pour the meat sauce over them.
Cover with the eggplant, sliced and
salted.
Top with a layer of Bechamel Sauce
Bake the moussakas in a moderate
oven (350°F) for 30-40 minutes.
NOTE: According to the traditional
recipe, the eggplants are fried instead of baked. This makes for
a heavier dish.
BECHAMEL SAUCE
4 cups hot milk
8 Tbs. flour
3 Tbs. butter or margarine
salt
pepper
pinch of nutmeg
Melt butter in a small pot.
Add the flour and stir well with
a wooden spoon.
Turn the heat down very low and add
the hot milk, little by little stirring constantly to keep the flour
from forming lumps.
Let the sauce thicken, stirring continually.
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