Chopped onion stew in the vegetable oil until soft. Add rice, pour hot water (ratio 1: 2) and stew until swelling. Of the butter, flour, milk and eggs are prepared Bechamel sauce. Part of the sauce is added to the rice with finely chopped parsley. Cut the tomatoes into quarters. In an oiled pan put successively row tomatoes row of the rice mixture, tomatoes, rice mixture and top tomatoes. Moussaka bake until it turns rosy, pour the rest of the sauce and beshameloviya dopicha. Serve with yogurt.