Cut the eggplants into circles, length- or widthwise. Add salt and drain them of their bitter juice, wash and lightly roll them in flour, then fry. Heat a little oil and sauté the sliced onions, peppers, that have been cut into circles and half the finely chopped tomatoes.
Season with salt and mix with the finely chopped parsley and black pepper. Arrange tomato circles on the bottom of a greased oven dish. Then place a layer of fried eggplants, part of the roux and tomatoes again, a little salt, then eggplants.
Finally, sprinkle it with a little flour, top the moussaka with a little water and put it to cook until some of the liquid evaporates.