Aunt Helen'S Moussaka Delight - cooking recipe

Ingredients

2 large eggplant
salt
4 large potatoes
olive oil
1 large onion, chopped
1 1/4 lb. ground beef
6 Tbsp. melted butter
1/2 c. chopped parsley
1 can tomato sauce puree (15 oz.)
1/4 c. bread crumbs
1/3 c. all-purpose flour
2 c. milk, heated
2 eggs, separated
1/4 c. grated Parmesan
dash of ground nutmeg
dash of Italian seasoning

Preparation

Peel and slice eggplant; sprinkle with salt.
Set aside for 20 minutes.
Slice potatoes (leave skin on).
Dry eggplant and potato slices, then saute each separately in olive oil until browned. Drain on paper toweling; set aside.
Saute onion and ground beef in 2 tablespoons melted butter until brown; add parsley and tomato sauce puree.
Simmer for 15 minutes.
Dust a greased 13 x 9 x 2-inch baking dish with bread crumbs.
Place a layer of potatoes, then eggplant, then beef mixture in dish; repeat layers, ending with eggplant.
Combine 4 tablespoons of remaining butter and flour in saucepan; cook over low heat, stirring constantly.
Add milk gradually, stirring constantly. Cook over low heat until thick; cool slightly.