How to cook
Cut the eggplant into slices, wash without peeling them and fry them in oil until soft. Fry chopped onions in butter. Stew tomatoes and blend them.
In a well- greased pan, stack, eggplant minced meat and onion, each row is topped with some of the spices. In places, add the bay leaf. Pour moussaka over with a broth mixed with pressed tomato and a little salt.
Bake the moussaka for about 45 minutes under a blanket in a moderate oven. Then pour the beaten egg and cream in and bake finished.
Serve Greek moussaka with parsley.