5-lbs Eggplant
5-lbs Potatoes
5-lbs Ground Meat (beef)
8 Tomatoes fresh (cut in pieces and pureed)
8-10 Onions cut
2-cups Oil
1-bunch Parsley (clean and cut)
1-cup shredded Romano Cheese
4 Eggs
1-cup Bread Crumbs
Salt and Pepper to taste
1-tbs Butter

For the Besamel Cream
6-7 cups Milk
1-cup Flour
1 stick Butter
4 Eggs
Salt and Pepper to taste

Slice the eggplants and potatoes, sprinkle over with oil (1 cup) salt and pepper, place them in separate baking sheet pans and bake. Sauté the onions add the ground meat, salt, pepper and sauté more. Add the pureed tomato and parsley and cook for approximately 30 minutes or until it reduces to a thick sauce. Remove from the stove and let cool down. Add the eggs. Butter a pan (size 14x18) and apply the bread crumbs at the bottom and sides. Apply one layer of potatoes, the ground meat, sprinkle over with Romano cheese, a layer of the eggplants and finally a layer of Besamel cream. Bake for 45 minutes.

Besamel Cream: Melt the butter in a cooking pan, mix the flour and gradually add milk, salt and pepper while stirring until soft consistency is achieved. Remove from the stove and add the eggs while mixing.