MOUSSAKA

• 1 kilo eggplant
• 1/2 kilo micemeat
• 2 small onions
• 1/4 cup butter or cooking fat
• 1/2 kilo tomatoes
• salt and pepper
• 1 cup flour
• 2 eggs
• 1 cup milk
• 1 tablespoon melted butter
• 250 grams cheese
• 3 cups Bechamel sauce

Slice the eggplants into circular sections, salt and leave for half an hour. Rinse them, then sautee the mincemeat and onion in butter. Add the peeled and chopped tomatoes, one level teaspoon salt, a dash of pepper and half a cup of water. Let the mixture simmer for about 45 minutes. Prepare the dough with flour, the two eggs lightly beaten, milk one tablespoon melted butter and half a teaspoon salt. Warm ample olive oil in a frying pan, dip the eggplant slices in the dough and place them one by one into the pan. When they become brown, lift out with a drainage spoon. Line a large baking pan with butter and place half the eggplant slices inside. Add half the cheese, chopped into thin slices, cover with a layer of mincemeat. Add the remaining eggplant and cheese slices, and cover the whole thing with Bechamel sauce. Bake the moussaka in a medium oven for 45 minutes.