Greek Moussaka

- 2 ½ lb eggplant (the thin long type shaped like a zucchini, also known as chinese eggplant)
- 3 large potatoes

- 1 lb ground beef
- 5 tblspoons olive oil
- 1 onion, thinly chopped
- 2 tblspoons tomato paste
- 1 ½ cup water
- salt and pepper to taste
- 7 tblspoons minced parsley
- ½ teaspoon ground cinnamon
- no-stick olive oil spray

- 1 dose of béchamel sauce (see link)

Step 1- eggplant and potatoes
- remove both ends of eggplant and slice two halves (lengthwise)
- remove skin of potatoes and slice into ½ cm round slices
- spray 2 large baking pans with no-stick olive oil spray (or brush bottom with olive oil)
- lay eggplant slices and potato slices in pans (one layer)
- spray eggplant slices and potato slices with no-stick spray or brush with olive oil
- bake in preheated oven, on high, for about 20 minutes or until top turns golden brown
- remove from oven and let cool down
- using a pair of kitchen scissors (or a knife), cut eggplant slices into smaller chunks (1 inch )

Step 2 – ground beef
- Sauté onion in olive oil for about 4-5 minutes or until golden brown, stirring
- Add ground beef, stir, and continue sautéing for another 4-5 minutes or until brownish
- Add water with tomato paste diluted in it, stir
- Add salt, pepper and parsley
- Cover pot and cook on high for about 12 minutes, or until water absorbed and sauce thickens

Step 3 – topping
Prepare béchamel sauce (see link)

Step 4 – layering and baking
- Use an 8x12 inch baking pan; spray it with no-stick spray
- Layer potatoes first and then eggplant chunks
- Pour over the ground beef mix
- Pour over béchamel sauce
- Sprinkle with pepper and cinnamon
- Bake in preheated oven, at 375, for about 70 minutes

note: to keep top from turning brown too soon, place aluminum foil on rack above baking pan
note: allow it to cool down before serving