BEEF AND POTATO MOUSSAKA

Steps:

• With olive oil, grease an oblong 3 qt baking dish. Peel potatoes; slice into 1/8 thick; cover with cold water. In large skillet heat 1 tablespoon olive oil; add onion, garlic and beef and cook gently, crumbling w/ fork until beef looses red color. Add tomato sauce, 1 teaspoon salt, 1/4 teaspoon pepper, mint, cinnamon, and parsley. Cover and simmer 5 minutes. In med saucepan over low heat, melt butter; stir in flour; off heat gradually stir in milk, keeping smooth. Cook over moderately low heat, stirring constantly, until smooth and thickened. Stir in small amount of hot mixture into beaten eggs, then stir back into sauce in saucepan; stir in 1/2 teaspoon salt, a dash of pepper and the Parmesan cheese. Drain potatoes; arrange half the slide in the bottom of the prepared baking dish; sprinkle lightly w/ salt and pepper; spread meat mixture over potatoes, then add remaining potatoes; sprinkle lightly w/ salt and pepper; pour sauce over. Bake in preheated 375-degree oven until potatoes are tender - about 1 hour.