Veggie Moussaka Is Good (despite its name)

Moussaka on the Mountain

This was a good meal after a week of working the cement mixer at our place in Lunigiana.

Cut a large eggplant in 1cm slices and layer the slices on a plate, covering each slice with coarse salt. Put a heavy weight (another plate and large log, or a frying pan, ... be creative!) on the slices and let them sit for 30 minutes. The water will drain off and make the eggplant less acidic.
While you are waiting, peel and cut 3 or 4 potatoes into thin slices, the same with white onions (1 or 2), and possibly mushrooms.
Make a bechamel sauce:

Place one tablespoon white flour and 1/4 cup butter in a small pan and heat it until it forms a whitish lump. Slowly add milk and stir it like crazy while it is cooking on a low heat. Add salt and lots of grated nutmeg. Beat the lumps out with your wooden spoon. When it gets too thick, add more milk. Keep beating until it looks like a smooth, pourable sauce.

By now your eggplant should be ready. Remove them from the plate and brush off the excess salt. Place the vegetables in layers in a large oiled casserole, adding 3 cloves garlic, sliced or squeezed, dried oregano and a fresh hot chili if you wish. Slather it all with abundant olive oil, salt and pepper and pour the bechamel on top. Cook in a 375 oven for an hour or until the vegetables are soft. Let it cool a little before eating so it sets.