large eggplants (aubergines), sliced and
sprinkled with salt
oil
butter or margarine
minced lamb or beef
onions, peeled and chopped
cinnamon
ripe tomatoes, peeled and chopped
chopped parsley
water
breadcrumbs
grated Parmesan cheese
grated tasty cheese
freshly ground black pepper to taste
butter or margarine
plain flour
milk
egg yolks, beaten
seasonings to taste
Method :
Rinse and drain eggplant slices
after 15 minutes. Heat oil in a frying pan. Cook eggplant slices until lightly
browned on both sides. Remove. Drain on crumpled kitchen paper. Melt butter in same pan. Brown meat. Add onions. Cook until golden. Stir in seasonings. Add tomatoes, parsley and water. Bring to boil. Simmer for 20-30 minutes. Sprinkle half the breadcrumbs into
a large buttered baking dish. Layer meat, eggplant and half the
cheeses.
To prepare sauce : Melt butter in
a saucepan. Add flour. Cook 1 minute. Remove from heat. Blend in milk gradually. Return to
heat. Bring to boil, stirring
continuously. Simmer for 3-5 minutes. Beat 2 tbsp of the hot sauce into
the eggs. Pour egg mixture back into
remaining sauce, beating all the time. Season to taste. Pour sauce over moussaka. Sprinkle with remaining cheese and
breadcrumbs. Bake in a moderate oven 180C/350F
for 1 hour, or until crust is crisp and brown. Cut into squares. Serve hot with salad or
vegetables.
