1 tbsp. tomato paste
7 or 8 eggplants, sm. size
1 lb. hamburger
3 onions chopped fine
1 c. water
1 tbsp. parsley chopped fine
2 eggs
8 tbsp. bread crumbs
Salt and pepper
1 stick butter
1 c. grated cheese (kefaloteri)

Saute meat in 1 teaspoon butter for 5 minutes. Add onions, water, tomato paste, parsley, salt and pepper and cook for 25 minutes stirring occasionally. Add crumbs and beaten egg whites, mix well.

Slice eggplant lengthwise and brown in butter until golden brown. Place one layer of eggplants in a buttered pan, then one layer of the meat mixture, another layer of eggplant, and so on until all ingredients are used ending with eggplant layer.

Top with white sauce made as follows: 7 tbsp. flour 6 tbsp. butter Dash of salt and nutmeg

Boil milk in a saucepan, then melt butter in another pan, and stir in flour, salt and nutmeg. Slowly pour milk over this and stir until smooth sauce is obtained.

Pour over moussaka, sprinkle with grated cheese and bake in oven 350 degrees for 1/2 hour or until well browned. Serves 4-5.