Greek Eggplant Moussaka

• 2 eggplants (1 1/2 lb. each)
• 1 1/2 lb. lean ground beef
• 2 Tbsp. butter
• 2 medium onions, chopped
• 1 (6 oz.) can tomato paste
• 3 Tbsp. water
• 2 Tbsp. chopped parsley
• 1 tsp. allspice
• 1/4 tsp. pepper
• 2 eggs
• 1/2 c. grated Parmesan cheese
• 6 Tbsp. dry bread crumbs
• salt and pepper to taste
• Moussaka Sauce (follows)

1. Peel eggplants; slice into rounds 1/2-inch thick.
2. Sprinkle both sides with salt.
3. Place in a deep bowl.
4. Cover with cold water.
5. Place plate on top to keep slices submerged.
6. Let stand 1 hour.
7. When ready to use, rinse and drain.
8. Saute meat in butter until color is gone.
9. Add onion; cook until soft.
10. Drain off fat. Mix in tomato sauce, water, parsley, all spice and pepper.
11. Simmer, uncovered, until liquid is absorbed.
12. Cool 30 minutes.
13. Beat eggs to a froth.
14. Stir into meat.
15. Add Parmesan cheese, 3 tablespoons bread crumbs, salt and pepper.
16. Butter a 13 x 9 x 2-inch dish. Sprinkle remaining bread crumbs on bottom of dish.
17. Arrange 1/3 eggplant slices over crumbs.
18. Cover with meat mixture.
19. Add another layer of eggplant slices, then rest of meat.
20. Top with eggplant slices.
21. Pour Moussaka Sauce over all.
22. Bake 1 hour at 375u0b0 or until set.
23. Remove from oven; let stand 10 minutes.

eggplants, lean ground beef, butter, onions, tomato paste, water, parsley, allspice, pepper, eggs, parmesan cheese, bread crumbs, salt, moussaka sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1059949 (may not work)