Greek Moussaka

Saute onions in 2 tablespoons oil; add meat and brown. Pour off fat.

Spoon in tomato paste.

Add water, wine, parsley, salt, pepper and paprika. Cook, covered, for 10 minutes. Stir in 1/4 cup bread crumbs and mix well.

Slice eggplant, unpeeled, lengthwise and thinly; fry in heated oil until tender and golden. Add oil as required.

Line bottom and sides of 2 quart casserole dish; spread with layers of meat.

Alternate eggplant and meat. Finish with eggplant on top.

Melt 1/2 cup butter and stir in flour.

Slowly add milk, stirring constantly.

Cook until thickened. Season with salt and pepper.

Cool; add eggs and mix well.

Carefully pour into dish to cover the top and to penetrate lower layers. Sprinkle with cheese and remaining 1/4 cup crumbs. Dot with 1 tablespoon butter.

Bake in moderate oven at 350° for 1/2 hour. Cool slightly. Serve 6.