Aubergine Moussaka

Ingredients
1 Aubergine, sliced
2 tbs Olive Oil
2 Medium Onions, sliced
8ozs Minced lamb (Can be leftovers)
4 tomatoes, sliced
1/4 pt Stock
1/4 Pint Tomato Paste
2 Eggs
1/4 Pint Cream or Milk
Salt and Pepper
Method
Fry the aubergines in 1 tbs of oil for 2-3 minutes.
Then arrange them in the bottom of an ovenproof dish.
Fry the onions in the remaining oil until they are lightly browned.
Place layers of meat and onions in the dish and then add the slices of tomato.
Mix the stock and tomato paste, season well and pour over the mixture.
Put dish in the oven at 180C for 30 minutes.
Meanwhile beat together the eggs with the cream/milk and pour this mixture into the dish.
Put the dish back in the oven for a further 20 minutes.