Traditional Greek Moussaka Recipe

 "Ingredients:

- 3 eggplants

- 1/4 cup olive oil

- 1 tablespoon butter

- 1 teaspoon salt

- 1/2 teaspoon ground black pepper

- 1 onion, chopped

- 1 clove garlic, minced

- 1 pound lean ground beef

- 1/4 teaspoon ground cinnamon

- 1/4 teaspoon ground nutmeg

- 1/2 teaspoon fine herbs

- 2 tablespoons dried parsley

- 1 (8 ounce) can tomato sauce

- 1/2 cup red wine

- 1 egg, beaten

- 4 cups milk

- 1/2 cup butter

- 6 tablespoons all-purpose flour

- Salt to taste

- White pepper to taste

- 1 1/2 cups freshly grated Parmesan cheese

- 1/4 teaspoon ground nutmeg

Directions:

1. Preheat oven to 375 degrees F (190 degrees C). Slice eggplant and sprinkle with salt to draw out the bitter flavor. After 10 minutes, rinse and pat dry. 

2. Heat olive oil and butter in a large skillet over high heat. Fry eggplant slices until golden brown on each side, then drain on a paper towel-lined plate. 

3. In the same skillet, add the onion, garlic, and ground beef. Cook until beef is browned and crumbled. Season with cinnamon, nutmeg, fine herbs and parsley. Pour in tomato sauce and wine, and mix well. Simmer for 20 minutes, then stir in beaten egg and remove from heat.

4. Melt 1/2 cup butter in a large saucepan over medium heat. Whisk in flour until smooth, then gradually whisk in milk until thick and creamy. Season with salt and white pepper.

5. Arrange a layer of eggplant in a greased 9x13 inch baking dish. Cover with a layer of the meat mixture, then sprinkle with Parmesan cheese. Repeat layering until all ingredients are used, ending with a layer of meat mixture. Pour the white sauce over the top, and sprinkle with additional Parmesan cheese.

6. Bake for 25 to 30 minutes in the preheated oven, until golden brown.

Cooking Time: 1 hour 35 minutes

Nutritional Information: Per serving: 492 calories; protein 20g; carbohydrates 14.5g; fat 38.9g"