Eggplant Casserole (Greek Mousaka) - cooking recipe

Ingredients

2 medium eggplants
2 medium onions
2 Tbsp. minced parsley
1 c. water
1/2 c. tomato paste
2 eggs, well beaten
1/2 c. grated cheese
1/4 lb. butter
1/2 c. olive oil
1 lb. chopped meat
salt and pepper to taste
1/2 c. breadcrumbs

Preparation

Brown meat and finely chopped onion with olive oil.
When well browned, add water, tomato paste, parsley, butter, salt and pepper and let simmer for 1 hour or more until thickened.
Peel and cut eggplants lengthwise in 1/4-inch slices.
Sprinkle with flour and saute in olive oil until golden brown.
Add to the already cooked chopped meat, 2 tablespoon breadcrumbs and mix well.
Butter a baking dish and sprinkle with breadcrumbs.
Place 1/2 of eggplant in the dish and 1/2 of meat over eggplant.
Repeat process.
Pour well beaten eggs on top evenly.
Sprinkle with grated cheese and breadcrumb mixture.
Bake at 350\u00b0 for 1/2 hour or until golden brown.