I think that Moussaka ( stressed to the last syllable) is the most popular Greek dish. After many experiments and recipes I have concluded to the recipe I post. Of course there are many many others. Moussaka is not made only of eggplants and minced meat. I have in my collection a couli -flower moussaka Moussaka 9-10 eggplants 700 gr ( 24.69oz) minced meat ( the original recipe asks for lamb, I use beef) 3 medium onions 2 tbsp chopped parsley 2 eggs 7-8 powdered sea biscuits * 1 glass of white wine - the same quantity of water 1-2 tbsp of tomato paste Brown the minced meat in a casserole using 1-2 tbsp of butter or olive oil and 3 finely chopped onions. When the meat is completely browned add 1 glass of wine and 1 glass of water, the tomato paste, the parsley, salt and pepper. Cook on a low heat for an hour. In the mean time Chop the eggplants in pieces, lengthwise. Soak them in salty water for half an hour Fry them in a small amount of butter or olive oil ( 2-3 tbsp) Place them on paper towels in order to remove the excess oil. NOTE: Some people avoid frying the eggplant. The final result is lighter; if you have problems with cholesterol maybe you should avoid frying them. When the minced meat and eggplants are ready, grease a pan. Place a layer of eggplants in a greased pan. Stir in the casserole with the cooked meat, the powdered sea biscuits and the 2 egg whites. Cover the layer of eggplants with the meat. Cover the meat with a layer of béchamel after you have added the 2 eggyolks in it. Spread ot to create a smooth surface and sprinkle some grated yellow cheese. Bake in a medium over for half an hour to 45 min. Good luck. *I hope that someone helps with this term. In Greece we use a lot a kind of powdered sea biscuits. I don’t know if you do and how is called in the States. But you can omit it without influencing the recipe.