Moussaka

1 1/2 pounds potatoes
1 cup olive oil
1 1/2 pounds ground beef
1 finely chopped onion
1 minced garlic
1 1/2 pounds aubergines
2 tablespoons butter
3 peeled and chopped tomatoes
2 teaspoons salt
dash of pepper
2 tablespoons, toasted bread crumbs
3 eggs
parsley
*Bechamel Sauce (recipe below)
1/2 pound cottage cheese
1/2 cup Kefalotiri cheese

Cut aubergines into 1/3 inch slices. Heat oil in a large frying pan and fry aubergine slices a few at a time, until slightly browned. Do the same with the potatoes. Saute the meat, onion and garlic in the butter. Add tomatoes, salt and pepper. Cover and cook, over a low heat, for 30 minutes. Remove from heat and add bread crumbs, 1 beaten egg and chopped parsley. Prepare bechamel sauce; add remaining eggs and cheeses. Butter a baking dish and sprinkle with bread crumbs. Put one layer of potatoes into the baking dish. Cover with half the meat mixture. Alternate aubergine and meat mixture. Top with bechamel sauce and bake.

*Bechamel Sauce

1 tablespoon minced onion
3 tablespoons unsalted butter
1/4 cup all purpose flour
3 cups milk
1/4 teaspoon salt
white pepper to taste

In a sauce pan cook the onion in the butter over moderately low heat, stirring, until it is softened. Stir in the flour and cook the roux, stirring, for 3 minutes. Add the milk in a stream, whisking vigorously until the mixture is thick and smooth, add the salt and the white pepper and simmer the sauce for 10 to 15 minutes or until it is thickened to the desired consistency. Strain the sauce through a fine sieve into a bowl and cover the surface with a buttered round of wax paper to prevent a skin from forming. Makes about 2 1/4 cups.