Moussaka

Directions

1. 1
   Slice eggplant; sprinkle with salt.
2. 2
   Set aside for 15 to 20 minutes.
3. 3
   Pare and slice potatoes.
4. 4
   Dry eggplant slices.
5. 5
   Saute eggplant and potato slices in olive oil until browned.
6. 6
   Drain on paper towel; set aside.
7. 7
   Saute onion and ground beef in 2 tablespoons melted butter until brown.
8. 8
   Add parsley and tomato sauce; simmer for 10 minutes.
9. 9
   Dust a greased 13 x 9 x 2-inch baking dish with bread crumbs.
10. 10
    Place a layer of potatoes, eggplant and beef mixture in dish.
11. 11
    Repeat layers ending with eggplant. Combine 4 tablespoons remaining butter and flour in saucepan; cook over low heat, stirring constantly.
12. 12
    Add milk gradually, stirring constantly.
13. 13
    Cook over low heat until thick.
14. 14
    Cool slightly.
15. 15
    Beat egg yolks; combine with cheese and nutmeg.
16. 16
    Stir slowly into sauce. Beat egg whites until stiff; fold into sauce.
17. 17
    Pour sauce over top of eggplant.
18. 18
    Bake at 350° for 45 to 55 minutes or until golden brown.
19. 19
    Yield:
20. 20
    10 to 12 servings.