Greek Eggplant and Potato Moussaka

Method

1. Preheat oven to 375°F (190°C).
2. Slice eggplant and potatoes into 1/4-inch thick rounds.
3. In a large pan, sauté onion and garlic until softened.
4. Add crushed tomatoes, white wine, and simmer for 10 minutes.
5. Season with salt and pepper.
6. In a separate pan, make a béchamel sauce by melting butter, adding flour, and gradually stirring in milk.
7. Stir in heavy cream and Parmesan cheese until thickened.
8. Layer eggplant, potatoes, and tomato sauce in a baking dish.
9. Pour the béchamel sauce over the top.
10. Bake for 25-30 minutes until golden brown.