Ground Beef With Eggplant(Moussaka)

• 3 medium size eggplant
• salt
• 2 lb. ground lean beef
• 6 Tbsp. butter
• 1 1/2 c. chopped onion
• 2 cloves garlic
• 1 Tbsp. salt
• 1 c. salad oil
• 6 medium size potatoes
• 2 Tbsp. chopped, fresh parsley
• 1 Tbsp. dried mint
• 1/2 tsp. cinnamon
• 4 Tbsp. tomato paste
• 1 tsp. pepper

1. Leaving the skin on, slice the eggplant into 1/2-inch slices. Sprinkle well with salt and allow to drain for about 20 minutes. Wash off this salt and dry the eggplant on a towel.
2. Heat the salad oil and fry the slices, a few at a time, until golden brown on both sides.
3. Slice the peeled and washed potatoes into 1/4-inch slices and fry these in same manner, adding more oil if necessary. Saute the chopped onion and garlic in the 6 tablespoons of butter and add the ground beef.
4. Brown 10 minutes.
5. Add the salt, pepper, mint, parsley, cinnamon and tomato paste.
6. Remove cover and cook another 10 minutes to reduce the liquid.
7. Arrange half of the eggplant in a 9 x 12-inch baking dish about 4 inches deep.
8. Top with half of the potatoes and half of the meat.
9. Repeat this process with the remaining eggplant, potatoes and meat.
10. Cover evenly with cream sauce.

eggplant, salt, ground lean beef, butter, onion, garlic, salt, salad oil, potatoes, parsley, mint, cinnamon, tomato paste, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=759517 (may not work)