Eggplant and Potato Moussaka

Method

1. Preheat oven to 375°F (190°C).
2. Slice eggplants and potatoes into 1/4-inch thick rounds.
3. In a large pot, bring water to a boil. Add eggplant and potatoes, and cook until tender. Drain and set aside.
4. In a large skillet, heat olive oil over medium heat. Add onion and garlic, and sauté until softened.
5. Stir in tomato paste, cumin, paprika, salt, and pepper. Cook for 2 minutes.
6. Add cooked eggplant and potatoes to the skillet, and mix well.
7. Transfer the mixture to a 9x13-inch baking dish. Sprinkle Parmesan cheese on top.
8. Bake for 25-30 minutes until golden and bubbly.