Ingredients:
2 eggplants, 1-1/2 lbs. each
1 1/2 lbs ground beef
2 tablespoons butter
2 medium onions, chopped
1 (6 ounce) cans tomato paste
3 tablespoons water
2 tablespoons parsley ( chopped)
1 teaspoon allspice
1/4 teaspoon pepper
2 eggs
1/2 cup parmesan cheese
6 tablespoons dry breadcrumbs
salt and black pepper
1/4 cup butter
2 tablespoons flour
2 cups milk
4 eggs
1/2 cup parmesan cheese
1/2 teaspoon salt
1 dash pepper
Directions:
Peel eggplants.
Slice into rounds 1/2-inch thick.
Sprinkle both sides generously with salt.
Place in deep bowl; Cover with cold water.
Place dinner plate on top to keep slices submerged; let set 1 hour at room temperature.
When ready to use, thoroughly rinse and drain.
Saute meat in butter until color is gone.
Add onion.
Cook until soft.
Drain off fat.
Mix in tomato paste, water, parsley, allspice and pepper.
Simmer, uncovered, until liquid is absorbed.
Cool 30 minutes.
Beat eggs to a froth.
Stir into meat.
Add parmesan, 3 tablespoons.
breadcrumbs, salt and pepper.
Butter a 13″x9″x2″ baking dish.
Sprinkle remaining bread crumbs on bottom.
Arrange one third of eggplant slices over crumbs.
Cover with half of meat mixture.
Add another layer of eggplant and the remaining meat.
Top with eggplant slices.
Pour Moussaka Sauce over all.
Bake in 375 degree oven for 1 hour.
Remove from oven.
Allow to stand 10 minutes.
Cut into squares.
Serve with a big tossed salad.
Moussaka Sauce: Melt butter in saucepan over medium heat.
Stir in flour until absorbed.
Remove from heat.
Slowly stir in milk.
Cook over medium heat, stirring constantly until mixture thickens and comes to a boil.
Remove from heat.
Beat eggs 5 minutes.
Add a small amount of sauce to eggs.
Stir egg mixture back into sauce.
Add remaining ingredients.
Servings: Serve
Time preparation: 1 min.
Time total: 101 min.