Eggplant Casserole (Greek Mousaka)

• 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

1. Brown meat and finely chopped onion with olive oil.
2. When well browned, add water, tomato paste, parsley, butter, salt and pepper and let simmer for 1 hour or more until thickened.
3. Peel and cut eggplants lengthwise in 1/4-inch slices.
4. Sprinkle with flour and saute in olive oil until golden brown.
5. Add to the already cooked chopped meat, 2 tablespoon breadcrumbs and mix well.
6. Butter a baking dish and sprinkle with breadcrumbs.
7. Place 1/2 of eggplant in the dish and 1/2 of meat over eggplant.
8. Repeat process.
9. Pour well beaten eggs on top evenly.
10. Sprinkle with grated cheese and breadcrumb mixture.
11. Bake at 350u0b0 for 1/2 hour or until golden brown.

eggplants, onions, parsley, water, tomato paste, eggs, grated cheese, butter, olive oil, chopped meat, salt, breadcrumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=414047 (may not work)