Greek Eggplant Moussaka - cooking recipe

Ingredients

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)

Preparation

Peel eggplants; slice into rounds 1/2-inch thick.
Sprinkle both sides with salt.
Place in a deep bowl.
Cover with cold water.
Place plate on top to keep slices submerged.
Let stand 1 hour.
When ready to use, rinse and drain.
Saute meat in butter until color is gone.
Add onion; cook until soft.
Drain off fat. Mix in tomato sauce, water, parsley, all spice and pepper.
Simmer, uncovered, until liquid is absorbed.
Cool 30 minutes.
Beat eggs to a froth.
Stir into meat.
Add Parmesan cheese, 3 tablespoons bread crumbs, salt and pepper.
Butter a 13 x 9 x 2-inch dish. Sprinkle remaining bread crumbs on bottom of dish.
Arrange 1/3 eggplant slices over crumbs.
Cover with meat mixture.
Add another layer of eggplant slices, then rest of meat.
Top with eggplant slices.
Pour Moussaka Sauce over all.
Bake 1 hour at 375\u00b0 or until set.
Remove from oven; let stand 10 minutes.