Moussaka

Directions

1. 1
   Slice eggplant and sprinkle with salt; set aside for 15 to 20 minutes.
2. 2
   Pare and slice potatoes, dry eggplant slices.
3. 3
   Brown eggplant and potatoe slices in olive oil.
4. 4
   Drain on paper towels and set aside.
5. 5
   Saute onion and ground beef in 2 tablespoons melted butter until brown; add parsley and tomato sauce and simmer for 10 Dust a greased 13x9x2 inch baking dish with breadcrumbs.
6. 6
   Place a layer of potatoes, eggplant, and meat mixture in pan; repeat layers, ending with eggplant.
7. 7
   Combine remaining butter and flour; cook over low heat, stirring constantly.
8. 8
   Heat milk; gradually add to flour mixture, stirring constantly.
9. 9
   Cook over low heat until thick; cool slightly.
10. 10
    Beat egg yolks, and combine with cheese and nutmeg; add to sauce.
11. 11
    Beat egg whites until stiff and fold into sauce.
12. 12
    Pour sauce over eggplant-meat layers.
13. 13
    Bake at 350F (180C) for 45 to 55 minutes or until golden brown.