Greek Moussaka With Eggplant - cooking recipe

Ingredients

1 lb. finely chopped onion
1 lb. chopped beef
1 1/2 lb. sliced eggplant
1 lb. fresh tomatoes, peeled and sliced
1 lb. sliced potatoes
2 eggs, slightly beaten
1 Tbsp. grated Parmesan cheese
1 Tbsp. chopped parsley
salt and pepper
butter and vegetable oil, mixed

Preparation

Saute the onion until soft. Add meat and tomatoes; cook 5 minutes. Season to taste and remove from heat. Add eggs, cheese and parsley. Saute the potatoes and eggplant in oil and butter until soft.
In a buttered, flat casserole, put a layer of eggplant, a layer of potatoes and a layer of meat and tomato mixture.
Repeat layers. Cover with bechamel (white sauce).
Place in preheated 325\u00b0 oven and bake 20 minutes.
Serves 10.