EGGPLANT (AUBERGINE) MOUSSAKA

Steps:

• 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.