Greek Moussaka - cooking recipe

Ingredients

2 medium onions, chopped
2 Tbsp. vegetable oil
1 lb. ground beef
1 (6 oz.) can tomato paste
1/2 c. water
1/2 c. red wine
1/4 c. chopped parsley
salt and pepper
1/2 tsp. paprika
1/2 c. soft bread crumbs
2 large eggplants
1/2 c. butter
1/4 c. flour
2 c. milk
2 eggs, slightly beaten
1/2 c. grated Parmesan cheese

Preparation

Saute onions in 2 tablespoons oil; add meat and brown.\tPour off fat.
Spoon in tomato paste.
Add water, wine, parsley, salt, pepper and paprika. Cook, covered, for 10 minutes.\tStir in 1/4 cup bread crumbs and mix well.
Slice eggplant, unpeeled, lengthwise and thinly; fry in heated oil until tender and golden. Add oil as required.
Line bottom and sides of 2 quart casserole dish; spread with layers of meat.
Alternate eggplant and meat. Finish with eggplant on top.
Melt 1/2 cup butter and stir in flour.
Slowly add milk, stirring constantly.
Cook until thickened.\tSeason with salt and pepper.
Cool; add eggs and mix well.
Carefully pour into dish to cover the top and to penetrate lower layers. Sprinkle with cheese and remaining 1/4 cup crumbs. Dot with 1 tablespoon butter.
Bake in moderate oven at 350\u00b0 for 1/2 hour. Cool slightly. Serve 6.