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Ingredients

• 2 pounds aubergines {eggplant} (large and elongated variety)
• ½ Cup vegetable oil
• 1 large onion, finely sliced
• 1 pound minced lamb
• 1 glass white wine (not retsina, but aretsinoto)
• 1 pound fresh plum tomatoes,
• Teaspoon ground cinnamon
• Teaspoon ground allspice
• salt and black pepper
• 1 teaspoon oregano
• 1 oz. grated parmesan, kefalotiri, or gruyere cheese
• Some chopped parsley
• Béchamel Sauce
• 3 oz. butter
• ¾ Cup flour
• 2 ½ C warm milk
• salt and white pepper
• 1 oz. grated Parmesan or gruyere cheese
• 2 egg yolks
• topping
• 2 Oz gr. grated Parmesan, gruyere or kefalotiri cheese
• 4 tablespoons toasted breadcrumbs

Description

Feel The Warm Ocean Breeze On You Skin On A Warm Greek Summer Evening, As You Sip A Glass Of Robola Of Cephalonia Islands And Nibble On Feta Cheese And Salted Olives With Crusty Bread As You Enjoy Good Conversation As You Wait For Your Moussaka To Arriv

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