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Ingredients

• 3-4 eggplants, about 4 lbs. total
• 1 lb. potatoes
• 1 1/2 lbs. ground beef (or lamb)
• 2 large onions, finely diced
• 2 cloves garlic, minced
• 1/2 cup red wine
• 1/4 cup chopped fresh parsley
• 1 tsp. ground cinnamon
• 1/4 tsp. ground allspice
• 1 cup tomato puree (or crushed tomatoes)
• 2 tbsp. tomato paste
• 1 tsp. sugar
• Salt and pepper to taste
• 2 cups plain breadcrumbs
• 8 egg whites, lightly beaten (reserve yolks for bechamel)
• 1 cup grated Kefalotyri or Parmesan cheese
• 
  
• Bechamel Sauce:
• 1 cup salted butter (2 sticks)
• 1 cup flour
• 4 cups milk, warmed
• 8 egg yolks, lightly beaten
• Pinch of ground nutmeg

Description

A Classic Greek Moussaka Recipe Made By Layering Eggplant With A Spiced Meat Filling And Topping It Off With A Delicious Creamy Bechamel Sauce Which Is Baked To Golden Perfection.

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