Simple version of the classic Greek Moussaka
- 3 medium eggplants peeled and cut into 1/4" slices
- 1 lb. ground beef
- 1 can tomatoe paste
- 1/2 cup water
- 1 cup of diced onion
- 2 tbl. chopped parsley
- Olive oil
- grated parmesan cheese
- 2 eggs
Brown ground beef and onions in skillet. Drain and add tomatoe paste, water, salt, pepper and parsley. Bring to a boil and let simmer for 5 minutes.
In the meantime, peel and slice eggplant. Lightly flour the eggplant slices and lightly brown in olive oil. Drain on paper towels.
Heat oven to 350, grease a 9x13 dish and lightly sprinkle with bread crumbs. Layer eggplant over breadcrumbs and then top with 1/2 of the meat mixture and repeat. Top with 2 well beaten eggs. Combine 1/4 cup of bread crumbs with 1/2 cup of parmesan.
Bake for 25-30 minutes.