Moussaka

Ingredients
1 Spanish Onion finely chopped
1-2 cloves Garlic finely chopped
4 tablespoons Olive Oil
1 lb cooked Lamb diced chopped finely or minced
1/2 lb Mushrooms chopped
4-6 Tomatoes peeled seeded and chopped
2 tablespoons Parsley finely chopped
Salt
Freshly ground Black Pepper
1-2 tablespoons Tomato Concentrate
4-6 tablespoons rich Beef Stock or Veal Stock
4-6 Aubergines unpeeled
Flour
Olive Oil
4-6 tablespoons grated Parmesan Cheese

Method

Saute onion and garlic in olive oil until transparent. Add finely-chopped lamb and continue cooking, stirring from time to time, until brown. Add chopped mushrooms, peeled, seeded and chopped tomatoes, parsley and salt and pepper, to taste, and cook until tender.

Dilute tomato concentrate in stock - beef or veal - add to meat and vegetable mixture and simmer for ten minutes. Slice aubergines, unpeeled, lengthwise in thin slices; dust with flour and fry on both sides in hot olive oil. Drain aubergine slices on absorbent paper. Line a baking dish with slices of aubergine; spread a layer of stuffing mixture on them; sprinkle lightly with grated Parmesan; cover with a layer of aubergines and continue this process until baking dish is full, ending with a layer of aubergines. Sprinkle with grated Parmesan and bake in a moderate oven (375 degrees F, Mark 4) until the top has browned nicely. Serve hot, or it is also very good cold and can be successfully re-heated.

Remarks
Appeared on menu: "Moulded Moussaka set menu $9.00 Minced lamb and egg plant, fresh tomato sauce, mushrooms and egg cooked in a case of sauteed egg plant and then unmoulded)