Moussaka #6

Directions

Brown the meat and onion in some olive oil.

When well- browned, add water, tomato paste, parsley, butter, and salt and pepper and let it simmer on low for 1 hour or more, until sauce is thickened.

In the meantime, peel and cut lengthwise the eggplants in ¼ inch thick slices.

Sauté in olive oil to a golden brown.

Add 2 tablespoon bread crumbs to the meat sauce and mix well.

Butter a baking dish well and sprinkle with some bread crumbs.

Place ½ of eggplant slices in the dish, and spread ½ of the meat sauce on top - repeat.

Pour eggs on top and spread evenly.

Sprinkle with cheese and bread crumbs and bake at 350℉ (180℃) for ½ hour or until golden.

Serve with cheese sauce.