Moussaka(Greek Eggplant Casserole)

• 1 1/2 lb. hamburger
• 1 large can tomatoes
• 2 Tbsp. parsley, chopped
• 2 eggs, well beaten
• 6 Tbsp. bread crumbs
• salt and pepper
• 6 medium onions, finely chopped
• 3 medium eggplants
• 2 sticks butter
• 1/2 c. Romano cheese, grated
• 1/4 c. red sweet wine
• potatoes (for bottom of pan)

1. Brown potatoes in butter or oil until light brown, for 3 minutes.
2. Arrange in bottom of pan (9 x 12-inch) with 3 tablespoons bread crumbs.
3. Brown the onions and hamburger in half of the butter.
4. Add parsley, tomatoes, wine, salt and pepper to taste and cook on low flame until liquid is absorbed.
5. Set aside to cool, then add 3 tablespoons bread crumbs.
6. Mix well; season to taste.
7. While this is being prepared, slice eggplants lengthwise. Fry each slice in butter, browning each side.
8. Cover potatoes with 1/2 meat mixture, then add layer of eggplants and meat again, until all is used, ending with eggplant.
9. Top with cream sauce (see following).
10. Bake at 350u0b0 to 400u0b0 for 1 hour.

hamburger, tomatoes, parsley, eggs, bread crumbs, salt, onions, eggplants, butter, romano cheese, red sweet wine, potatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=288296 (may not work)