Eggplant Moussaka

Ingredients
21/4 lbs. eggplant
1 cup bouillon
2 Tbsp. oil
dash of salt
1 lb. minced meat
2 eggs
1 bunch parsley, finely chopped
black pepper

Preparation:
Cut eggplant into 1/2 inch thick slices.

Soak slices in salt water for 20 minutes, then drain.

Beat 2 eggs, coat eggplant slices across bottom.

Mix minced meat with oil, water, parsley and spices.

Stir mixture.

In pan, arrange layer of eggplant slices across bottom.

Pour thin layer of mixture over eggplant slices.

Repeat both steps several times.

Pour cup of bouillion on top and bake at 350-degrees.

Reduce heat to 200-degrees after 20 minutes and let sit for 25 minutes.