Eggplant Moussaka
Printed from COOKS.COM

2 eggplants (1 1/2 pounds each)
1 1/2 pounds ground round beef
1 medium onion, chopped
1/4 cup fresh Italian parsley, chopped
1 can (8 ounces) tomato sauce
4 ounces (1/2 can) water
garlic powder
salt and pepper to taste
olive or vegetable oil

Slice eggplants into rounds half an inch thick and sprinkle with salt.

In a skillet, brown eggplants in olive or vegetable oil. Drain and blot on paper towels.

Brown meat over high heat (about 10 minutes), then add onions and garlic. Continue to cook an additional five minutes.

And tomato sauce, half can water (or 1/2 c.), salt and pepper to taste. Cook uncovered, checking occasionally, until dry and no water remains. This should take about two hours.

Cream Sauce:

6 tablespoons flour
1 quart milk
1 teaspoon salt
1/8 pound butter
1/4 cup grated Romano and Parmesan cheese
6 eggs, beaten

Heat milk in microwave. In a medium saucepan, brown butter and flour; stir in warm milk.

Add cheese and salt, continuing to cook over low heat and stirring until thickened.

In a small bowl, beat eggs until frothy. Stir in a few tablespoons of the hot mixture (to temper the eggs) then add the eggs slowly back to the sauce to combine.

Assembly:

Lightly oil 9" x 12" baking dish. Cover the bottom with bread crumbs.

Place one layer of eggplant, spacing close together. Sprinkle with grated cheese and chopped parsley. Spread one half of the meat mixture over the top.

Repeat, overlapping eggplant and using remaining ingredients (except cream sauce), ending with a layer of eggplant sprinkled over with a final layer of cheese.

Pour cream sauce over all.

Bake 1 to 1 1/2 hours on the middle rack of a preheated 350°F oven.

Allow to stand 15 to 20 minutes before cutting into serving portions.