Eggplant musaka

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This is a dish usually found among the Mediterranean people but also inherited by the Romanians. It is a regular dish in Greece, Turkey, Lebanon and of course in Romania. However, it is thought to be originally from Greece. This could be eaten with or without meat

Ingredients:

* 700 g veal (minced)
* 2 eggs
* green parsley
* 100 ml oil
* 2 onions
* 2 kg eggplants
* salt, pepper
* 1 kg tomatoes
* 100 b butter
* 1 glass aromatic white wine

Preparation:

Cut the eggplants in circular slices (if it is the big type) of 10 cm. Salt each slice and let it drain, Chop the parsley, onions, tomatoes, mix the eggs. Fry the eggplant slices in oil and butter and put them aside. Fry the onions in the same pan until golden then add the minced meat. Add a mug of water and let it boil for a while until the water evaporates. Fry some 3 more minutes. Remove the meat from the pan, add salt, pepper. When it is cold rub it out with the eggs and parsely. In a griddle, pour a bit of oil, place a layer of tomatoes slices, another one of eggeplants, meat, a layer of tomatoes, eggplants, meat until you finish the ingredients. The last layer should be of tomatoes. Place the griddle into the oven and let it bake it at a small fire until the juices are dried out. Serve it hot accompanied by red wine. The same dish can be made vegetarian, no meat. It is also excellent cold if you only use oil, no butter and add a couple of garlic cloves.