Ingredients:

2 pounds eggplant
1 pound potatoes
1 pound ground beef
1 15 oz can of peeled tomatoes
1/3 cup olive oil
2 medium onions, chopped
1 bayleaf
1 clove garlic, crushed
1 1/2 cups grated cheese
salt
pepper

White Sauce
1 cup butter
1 cup flour
4 cups cold milk
2 eggs
salt
pepper
nutmeg

Wash and slice the eggplants. Peel and then thinly slice the potatoes. Heat the 1/3 cup oil in a frying pan and then fry the eggplant slices and potatoes.

In another pan, saute the onions and garlic, until translucent, about 5 minutes. Add the ground beef and continue cooking for about 10 minutes, stirring constantly. Add the tomatoes, salt and pepper. Reduce the heat and simmer for about 30 minutes.

Layer half of the fried potato slices in a buttered baking dish. Cover with half of the ground beef mixture and sprinkle with grated cheese. Layer the remaining potatoes, eggplant and meat mixture.

Prepare the white sauce as follows: Melt the butter in a saucepan, do not let boil. When fully melted, add the flour and stir constantly for 5 minutes, then add the cold milk, little by little and continue stirring until the sauce boils. Add the salt, pepper and nutmeg and mix well. Beat the two eggs and then add to the sauce and mix well. Pour the white sauce over the moussaka nad bake for about 40 minutes, or until well browned. Remove the dish from the oven and let cool slightly on a rack. Wait at least 15 minutes before cutting.