Greek Moussaka With Eggplant

• 1 lb. finely chopped onion
• 1 lb. chopped beef
• 1 1/2 lb. sliced eggplant
• 1 lb. fresh tomatoes, peeled and sliced
• 1 lb. sliced potatoes
• 2 eggs, slightly beaten
• 1 Tbsp. grated Parmesan cheese
• 1 Tbsp. chopped parsley
• salt and pepper
• butter and vegetable oil, mixed

1. Saute the onion until soft. Add meat and tomatoes; cook 5 minutes. Season to taste and remove from heat. Add eggs, cheese and parsley. Saute the potatoes and eggplant in oil and butter until soft.
2. In a buttered, flat casserole, put a layer of eggplant, a layer of potatoes and a layer of meat and tomato mixture.
3. Repeat layers. Cover with bechamel (white sauce).
4. Place in preheated 325u0b0 oven and bake 20 minutes.
5. Serves 10.

onion, beef, eggplant, fresh tomatoes, potatoes, eggs, parmesan cheese, parsley, salt, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1058194 (may not work)