| • | Place the potato and eggplant slices on an oil pan.
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| • | Put it in the oven for 10 minutes.
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| • | Flip the eggplant and potatoes and cook the other side for another 10 minutes.
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| • | Once eggplant is ready, remove from the pan and let them dry on paper towel.
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| • | Now to prepare the meat, take a large skillet and heat it on high flame.
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| • | Add olive oil, beef, onion, and garlic.
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| • | Next add salt, pepper, and parsley.
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| • | Once the meat has browned add the tomato juice.
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| • | Let the meat cook until all the juice is gone.
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| • | Be sure to stir the meat continuously. Once the meat has cooked, set aside.
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| • | Now to prepare the sauce, heat the butter in a medium pot.
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| • | Mix in the flour and then add 3 cups of milk to the mixture.
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| • | Stir continuously as the mixture begins to thicken.
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| • | Once the mixture begins to boil, it will thicken.
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| • | Once the sauce has begun to thicken, remove it from the heat.
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| • | Now preheat the oven at 325 degrees F.
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| • | Place the potato slices on the bottom of a gresed pan.
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| • | Layer the pan with half of th e sliced eggplants.
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| • | Next, spread about half of the shredded mozzarella cheese and a sprinkle of parmesan cheese.
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| • | Next, add the cooked ground beef. Spread the mixture evenly onto the cheese.
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| • | Place the remaining slices of eggplant over the meat.
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| • | Spread the remainder of the mozzarella cheese on top of the eggplant.
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| • | Before adding sauce to the moussaka, fold in 3 beaten eggs into the sauce.
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| • | Once the eggs are mixed in, pour the sauce evenly over the moussaka.
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| • | Sprinkle some parmesan cheese and about half a cup of breadcrumbs over the moussaka.
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| • | Cook at 325 degrees for 1 hour and enjoy. |
