Egyptian Moussaka

submitted by Sister Warda Carlsen

Ingredients

1 lb. eggplant
1 lb. zucchini
1 lb. potatoes
1 lb. ground beef
1 large onion, chopped
Salt, pepper and allspice
Chopped parsley
1 small can tomato paste
2 cup white sauce

Directions

1. Cut eggplant into rings and boil for short time until soft. Cut zucchini into rings and fry. Cut and fry potatoes.

2. Fry onions. When onions are slightly brown, add parsley, spices and meat. Fry until meat is brown. Add tomato paste and 1 cup water and cook until meat is done.

3. Make 2 cups of white sauce. Layer ingredients in casserole or baking dish in following order: potatoes, eggplant, meat mixture, zucchini and white sauce on the top.

4. Bake at 350 degrees until top is bubbly and browned slightly on top. Bake in 9 x 13-inch pan.