Mousaka

(Serves 4 persons)

• 2 potatoes (about 1 lb.)
• 2 eggplants (about 1-1/3 lb)
• 1-2/3 lbs. mixture of ground beef and ground pork (half and half ground beef and pork, otherwise only beef if preferred)
• 1 onion,
• 3 cloves garlic
• 7 oz. Feta cheese ( cut in cubes)
• 2 tomatoes
• 3 Tbsp olive oil
• ½ C flour
• 4 C milk
• 1 Tbsp butter
• 1 egg
• 2 cinnamon sticks
• salt and pepper
• sprinkle of nutmeg

Brown the ground beef and pork together with the chopped onion and garlic in a big sauce pan, then add the chopped tomatoes, 1/2 glass of water, the cinnamon sticks, salt and pepper and let it cook slowly for approx. 40 minutes. Watch it and stir from time to time. Afterwards let the meat sauce cool slightly and remove the cinnamon sticks. Peel the potatoes and cut on the long side into quarter-inch thick slices. Fry in a frying pan until nearly soft. Cut the eggplants into quarter-inch thick slices, fry them in a large frying pan in olive oil. Preheat the oven (350°F). Prepare an oven dish (approx. 15x8 in., 4 in. high). Grease with a bit of olive oil, place the potato slices at the bottom, season with salt and pepper. Add one layer of eggplant slices, season with salt and pepper. Pour the meat sauce on top, smooth the surface. Place another eggplant layer on top, season with salt and pepper. Pour the milk into a medium size sauce pan. Add the flour, mix and then start cooking the mix stirring continuously. Once it starts cooking wait for approx. 1 minute before removing sauce pan from the stove. Add the butter, salt and a bit of pepper, and a sprinkle of nutmeg. Let it cool slightly, then add the feta cheese and finally the egg, stirring well. Pour the sauce into the mousaka dish, smooth the surface. Place the dish in the middle of the oven, cook for approx. 45 minutes until slightly brown on the surface. Let it rest for about 15-20 minutes before serving it.