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  Mousakas patates ke kima (moussaka potatoes)
 
Yield: 6 Servings
 
3 lb Potatoes Butter/oil for frying      1 1/2 lb Chopped meat
1 Onion med. chopped      3 tb Butter
1 1/4 lb Tomatoes peeled strained OR      1 tb Tomato paste diluted with:
1 c Water      1 Recipe Bechamel sauce Salt & pepper to taste
1 tb Parsley chopped      1 c Parmesan cheese
 grated Bread crumbs toasted Clean and peel potatoes. Cut into thin slices and fry in butter. Brown chopped meat and onions in 3 tb. of butter stirring to break up the meat. Add tomatoes (or paste w/water) salt pepper and parsley. Cover and simmer until all the liquids have been absorbed. Remove from the heat. Add one-third of the cheese and 3 to 4 tbs. bread crumbs; mix well. Butter a baking pan; sprinkle with bread crumbs. Spread half the potatoes into the pan and sprinkle with cheese. Spread the chopped mat evenly over it. Layer the remaining potatoes on top and sprinkle with more cheese. Cover with bechamel sauce sprinkle with the rest of the cheese and then with bread crumbs. Drizzle melted butter on top. Bake in a preheated 350 F. oven 30 to 40 min. or until golden.

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