The bottom of the refractory form of grease and pave the sliced potatoes, which you can optionally fry until Golden brown in a frying pan, I wanted to make a dish more "light", so I'm not fried.

On top put the sliced and baked eggplant (I grease with a brush olive oil)

Pork steaks and fry on both sides until Golden color and build on top of the eggplant.

Saute the onion and garlic in olive oil 3-4 mins, add tomatoes and pepper, pour the wine and simmer for another 3-4 minutes. Put sauce on the meat.

Top vystelit baked in the oven (I grease with a brush olive oil) eggplant, cut into slices along (why I do that? the fact that the top and poured the cream sauce, and eggplant, sliced this way and do not let it completely drain down) and sprinkle with half of cheese.

Cream Bechamel. In a heavy-bottomed pan to dissolve the butter, add the flour and fry it for 2-3 minutes Pour the hot milk and cook until the cream thickens and begins to gurgle. Remove from heat and let slightly cool. season with salt and pepper, add nutmeg, ground walnut and one by one enter the eggs, stirring thoroughly after each addition. Add remaining cheese and pour the cream on top of the moussaka.

Bake in pre-heated to 180 degrees oven for 40-50 minutes.

Cut into pieces a La carte.