Baked Eggplant(Mousaka)

• 1 1/2 lb. ground beef
• 1 clove minced garlic
• 1 1/2 tsp. salt
• 1/4 tsp. pepper
• 2 chopped onions
• 1 tsp. sugar
• chopped parsley
• 4 Tbsp. butter
• 3 medium eggplants
• 1 c. tomato sauce
• grated Romano cheese
• vegetable oil

1. Add garlic, salt and pepper to ground beef.
2. Cook slowly until meat juices are absorbed.
3. Add chopped onion, parsley and butter; brown well.
4. Add tomato sauce, sugar and 1 cup water; simmer until thickened, about 15 minutes.
5. Slice eggplants; soak in deep bowl of salt water about 15 minutes.
6. Drain; squeeze slices gently to remove excess moisture.
7. Brush with vegetable oil; broil on both sides until browned.
8. In a 9 x 13-inch baking pan, arrange layers of eggplant slices alternately with meat mixture, topping with eggplant.
9. Spread cream sauce over top; sprinkle with nutmeg or with grated cheese.
10. Bake in oven at 350u0b0 for 30 minutes.
11. Makes 10 to 12 servings.

ground beef, garlic, salt, pepper, onions, sugar, parsley, butter, eggplants, tomato sauce, romano cheese, vegetable oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=782891 (may not work)