• 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.