Moussakas me Melitzanes

4-5 eggplants
1 lb 2 oz ground meat
2-3 tomatoes
1 C olive oil
2 onions, finely chopped
1 bay leaf
1 clove garlic
1/2 C grated parmesan
3 C bechamel sauce (I use a double batch of the Mornay Sauce from my Gourmet White Hash recipe, and cut back on the additional parmesan topping)

Heat oil and saute onions. Add meat and cook for 10 min. Add tomatoes, garlic, bay leaf, salt, pepper–allow to simmer 1 hour. Wash and trim eggplants, soak in salted water. Drain, coat with flour and fry in oil. Layer in pan: eggplant, salt and pepper, minced meat mixture (drained), then eggplant and meat, finally bechamel. Sprinkle with cheese and bake at high temp. for 20-25 minutes. Cut into squares.