Greek Mousaka With A Twist

• 3 LARGE EGGPLANTS
• 3 LARGE POTATOES
• 1 KILO MINCED MEAT ( PREFERABLY HALF BEEF , HALF VEIL )
• OLIVE OIL
• 2 LARGE TOMATOES
• 1 BIG ONION
• SALT, PEPPER, OREGAN, CARAWAY, CYMINE,
• HALF A KILO FETA CHEESE
• HALF A KILO KASSERI

1. SLICE THE EGGPLANTS VERTICAL AND PUT THEM FOR 5 MINUTES IN SALTY WATER. THEN RINSE THEM AND FRY THEM IN OLIVE OIL THEN YOU FRY THE POTATOES. YOU PUT THEM IN KITCHEN ABSORBENT PAPER.
2. YOU PUT OLIVE OIL IN A FRY PAN, YOU PUT THE ONION THIN CHOPPED IN THE FRY PAN, YOU LEAVE IT THERE FOR 2 MINUTES, THEN YOU THROW TOMATO SAUCE, SALT, PEPPER, OREGAN, CARAWAY, CYMINE AND SOME WATER.YOU LEAVE IT THERE TO COOK FOR HALF AN HOUR.
3. YOU TAKE A PAN.
4. YOU PUT A ROW OF EGGPLANTS, THEN A ROW OF MEAT, THEN A ROW OF POTATOES, THEN A ROW OF MEAT. AND THEN YOU SCRAMBLE THE FETA CHEESE AND THE KASSERI AND PUT THEM ABOVE THE MEAT. PUT THE PAN INTO THE OVEN FOR HALF AN HOUR

eggplants, potatoes, kilo, olive oil, tomatoes, onion, salt, feta cheese, kilo

Taken from www.epicurious.com/recipes/member/views/greek-mousaka-with-a-twist-50042761 (may not work)