2 lbs. eggplant
1/2 c. flour
1 lb. ground beef
1 medium onion
2 eggs
1 c. milk
2/3 c. oil
1/2 c. chopped parsley
2 cloves garlic
1 tsp. marjoram
1/2 tsp. allspice
1/2 tsp. cloves
Salt to taste

Peel eggplant; wash. Slice thin lengthwise; salt lightly. Afterward, drain off fluid. Pat dry and coat both sides lightly with flour. Saute both sides in very hot oil to a golden brown, adding oil as needed. To oil remaining, add finely chopped onion until it lightens in color; add the meat and stew a few minutes to brown. In a casserole or baking pan, layer the prepared eggplant and meat mix, adding seasoning and parsley to the latter. Top with the eggplant. Beat eggs well, then blend in milk and add to the musaka. Bake, uncovered, in 350 degree oven for 1 hour, with top a golden brown. Serve hot.