4-5 eggplants

½ kilo  minced meat

2-3 tomatoes

5 teacup olive oil

2 chopped onions

1 garlic clove

1 bay leaf

Oil for frying

½ teacup grated Parmesan cheese

Flour

2-3 cups Bechamel sauce

Salt & Pepper

Heat the cup of oil in a pot and saute the onions (chopped) in it.

Add the minced meat and continue to saute for 10 minutes. Add the tomatoes, the bay leaf, the garlic clove, the salt and pepper and allow the mixture to boil for about one hour.

Wash the eggplants and trim off their stems.

Cut them in round slices and then let them soak in salted water for approximately one hour. Drain their slices, coat them with flour and fry them in very hot oil (for a lighter version, cook the slices in the oven for 15', in 200C degrees).

In a pan, place a layer of eggplants' slices, salt and pepper and a layer of the minced meat mixture. Add another layer of eggplants and minced meat mixture.

Pour the bechamel sauce over the last layer.Sprinkle with the grated Parmesan cheese and bake at a high temperature for about 2 5 minutes.

Take out the "moussaka" and cut it in square pieces.