Moussaka

by Diana

Mince (lamb is better, can use beef)

2 onions

Eggplant

Tomatoes

Tin of tomato puree

½ pint stock

Grated cheese

Cream

1 egg  yolk

Garlic, herbs, salt and pepper

Fry onions and tomatoes. Separately fry the eggplant. Also separately brown the meat. In a greased casserole dish, layer the eggplant with herbs (oregano, thyme), then spread 1/2 of the browned meat with herbs and garlic as a new layer, then add the onions and tomatoes. Top with a layer of meat. Pour the stock mixed with the puree over all and put in a low oven for about 1 hour (325 deg F). Put a good layer of grated cheese on the top and warm through. About ½ hour before serving pour cream and egg yolk on the top and bake until done.