MOUSSAKA

I lb ground beef (or lamb)

1 onion, chopped

1 small can tomato paste

black pepper

1 eggplant, sliced ½” thick

1 can diced tomatoes, drained

5 cloves garlic, chopped

9 or 10 peeled, diced potatoes

1 can condensed cheddar cheese soup

milk & butter

grated parmesan

Preheat oven to 350°F.

Cook the meat and onion in a large pan.

Remove from heat and blend in tomato paste and black pepper.

Spread at the bottom of a large casserole. Reserve the pan.

In another pot, cook potatoes in salt water until soft.

Meanwhile, pour an inch of water in a large frying pan and, using a “daisy”, steam eggplant slices under cover, till soft.

Place steamed eggplant slices on top of meat mixture.

Add tomatoes and garlic to pan used for the meat and cook a while over medium heat. Spread on top of steamed eggplants.

Drain cooked potatoes and mash with milk and butter.

Spread mashed potatoes on top of tomato layer.

Pour cheddar cheese soup into a small pan, add half a can of milk, stir well and heat gently for a minute or two.

Pour on top of mashed potato layer. Sprinkle with parmesan.

Bake in oven for 15-20 minutes.

Condensed cheddar cheese soup may be hard to find. You can use some other form of cheesy sauce or forgo the sauce entirely and just use the parmesan. Good either way. Kali órexi!