 Ingredients:
4-5 eggplants½ kilo minced meat
2-3 tomatoes
5 teacup olive oil
2 chopped onions
1 garlic clove
1 bay leaf
Oil for frying
½ teacup grated Parmesan cheese
Flour
2-3 cups Bechamel sauce
Salt & Pepper
Heat the cup of oil in a pot and saute the onions (chopped) in it. Add the minced meat and continue to saute for 10 minutes. Add the tomatoes, the bay leaf, the garlic clove, the salt and pepper and allow the mixture to boil for about one hour.Wash the eggplants and trim off their stems. Cut them in round slices and then let them soak in salted water for approximately one hour. Drain their slices, coat them with flour and fry them in very hot oil (for a lighter version, cook the slices in the oven for 15', in 200C degrees). In a pan, place a layer of eggplants' slices, salt and pepper and a layer of the minced meat mixture. Add another layer of eggplants and minced meat mixture. Pour the bechamel sauce over the last layer.Sprinkle with the grated Parmesan cheese and bake at a high temperature for about 2 5 minutes. Take out the "moussaka" and cut it in square pieces. Following moussakas let's see another of our traditional greek recipes Dolmades(Stuffed vine leaves)  5-6servings½ kilo (1 lb. 2 oz) long-white rice, wash and stained
½ kilo (1 lb. 2 oz) fresh or preserved vine leaves
2-3 spring (fresh) onions, finely sliced
5 tablespoons parsley finely chopped
1/2 kilo minced meat
2 tomatos sliced
300 grams (5 oz) olive oil
Salt-pepper Wash the vine leaves well, scald them with boiling water and place them on a platter. Prepare the staffing as follow: Sauté the onions and the minced meat in the olive oil lightly. Add the washed and strained rice, the chopped parsley and the tomato , salt and pepper and let these cook for about 10 minutes.Remove from heat and let the mixture cool. Place a teaspoon of the stuffing near the base of the leaf (at the stem end) and fold it as follows: Press the stuffing into a small sausage-like shape and fold over it the stem end and both edges-towards the middle-inwards. Then roll the stuffed leaf over to make a tight small bundle. Line the bottom of a pot with vine leaves and lay the stuffed leaves in circles. When one layer is finished, begin a new one on its top. Add same water and cover the last layer of stuffed leaves with an inverted plate to prevent the leaves from coming apart. Cook on medium heat for an hour and a half. Ready for more?
Here's one more of the best traditional greek recipes. Gigantes(Big Beans)
Lima beans in a tomato sauce, spicy or not.
 Servings: 6Ingredients:
3 Clove Garlic (Chopped)
1 lb Lima Beans
3/4 Cup Olive Oil
1 Pinch Parsley (To taste)
1 Pinch Pepper (To taste)
1 Pinch Salt (To taste)
4 Medium Tomatoes (Ripe)
1 Medium Yellow Onions (Sliced)Directions: * Soak the beans in water overnight.
* Boil them until soft and strain well.
* Peel and chop the tomatoes and add salt, pepper, olive oil and parsley.
* Spread the beans in a pan and cover them with mixture.
* Bake for approx. 40 minutes.
* Serve hot or cold.
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