Musaka with eggplants II.

Procedure:

1. Cut the washed, unpeeled aubergines into rounds about 1 cm thick, sprinkle them with salt and leave the salt for 30 minutes (this will get rid of any bitterness), then wash the aubergines, rinse them with boiling water and leave them to drain well
2. Finely mince the meat, put it on the finely chopped onion and sauté it in lard
4. Let cool, then add beaten egg, cream, ground pepper, salt and mix everything together
5. Put layers of eggplants and meat mixture in a greased and breadcrumb-dusted baking dish, the top layer is made of eggplants
6. Then pour tomato puree dissolved in two tablespoons of water over everything, cover with sliced tomatoes and bake.