3 lg. potatoes
3 med. eggplants, cut in round pieces
2 lb. lean ground beef
3 lg. onions
Pinch of oregano
Pinch of salt
Pasamel cream sauce (see above recipe)

Cut potatoes in 1/4 inch round slices and fry. Drain and set aside. Cut eggplants same way. Dip lightly in flour and fry lightly; set aside.

In large frying pan, cut onions in small pieces. Saute onions; add all of meat and brown (do not over cook); drain and remove all fat from meat. Begin greasing pan and making layers of potatoes, then eggplant, then spread all of meat. Add a pinch of oregano and salt as well.

Top musaka with cream sauce, pasamel, made the same way as your Pastitso dish. Cover meat with cream sauce. Bake 1/2 hour, covered with foil, at 350 degrees. Remove foil and bake another 20-30 minutes until top is golden, not brown. Let set 1-2 hours. Serves 12.