Makes: 6 to 8 servings

3 large eggplants
2 lbs potatoes
1 onion (diced)
2 lbs ground beef
1/2 cup white wine
1/2 cup olive oil
2 tomatoes
parsley, diced
salt and pepper
some corn oil, for frying

Beshamel sauce:
4 cups warm milk
8 spoons flour
3 tbsp butter
salt and pepper
a pinch of cinnamon or nutmeg

Prepare the sauce:
1. Melt the butter in a pan, add the flour and mix thoroughly.
2. Turn the heat down and add the milk carefully a little at a time, mixing continuously.
3. Keep mixing until it settles. Add the salt, pepper and cinnamon or nutmeg.

Moussaka:
1. Wrap the eggplants in aluminum foil and bake until they are soft. Slice them in thick slices.
2. Peel the potatoes, slice them and fry them lightly.
3. Brown the onion and the ground meat together in the olive oil.
4. Grate the tomatoes and add them in along with the parsley and the salt & pepper.
5. Simmer for 15 minutes.
6. Layer the potatoes, the ground meat mix and the eggplants in a deep pan.
7. Cover with the beshamel sauce.
8. Bake in medium oven for 30-40 minutes.

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