Moussaka may have its roots in Greece, but no one prepares individual portions of moussaka in earthenware dishes like the Cypriots.

1. Fry the slices of eggplant, zucchini and potato in hot oil, turning them so that they brown on both sides; when 3/4 cooked, transfer to paper towels to drain. 
2. Fry the onion in the same oil; add the meat and mix well. 
3. Add the tomatoes, herbs, spices, seasoning and wine; simmer for 25 minutes until the liquid has been completely absorbed. 

White sauce

1. Make a roux: melt the butter in a saucepan, add the flour and gradually whisk in the hot milk, whisking constantly to prevent lumps. 
2. Season with salt and pepper.
3. When the milk comes to a boil, reduce the heat and continue cooking for a few minutes, stirring with a whisk or spatula. 
4. Off the heat, whisk in the eggs. 

Assembly and cooking

1. In a 25 cm x 25 cm (10") baking dish, place a first layer of potatoes.
2. Top with a layer of zucchini and eggplant. 
3. Spread the ground meat on top in a single layer. 
4. Cover with another layer of potatoes and a layer of zucchini and eggplant. Top with the white sauce and sprinkle with grated cheese. 
5. Bake for 50 minutes or until the surface is browned and crispy. 

Kali orexi - Bon appétit!!

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Photo: CIV France. Collaboration: Tourist office of