8 long narrow eggplants (or 5 or 6 medium size)
extra virgin olive oil, for greasing pan and brushing eggplant
2 c. chopped onion*
1/4 c. water **
3 tbsp. extra virgin olive oil
3 lb. very lean ground beef or ground lamb (twice ground)***
1/2 tsp. salt ****
fresh ground pepper, to taste (I added 4 cloves garlic, crushed)
1/4 tsp. nutmeg (I didn't use)
1/2 tsp. cinnamon (I didn't use)
1 tsp. sugar (I didn't use)
2 tbsp. butter, plus 4 tbsp for topping (I used salted butter)
1 (15 oz) can tomato sauce*****
1/2 lb. Parmesan or Romano cheese, freshly grated******
12 to 14 Royal (or any brand) milk biscuits finely crushed or cracker meal*******
11 large eggs
1 c. milk (I used skim milk)

*(I used 2 to 3 inch diameter onions & 2 bunches of green onions.) (I added 2 cups chopped celery.)

**(I used beef broth and used remaining broth when cooking meat sauce.)

***(I used ground sirloin.)

****(I used no salt, preferring to let salt be added at the table.)

*****(I added 1 (28 oz) can crushed tomatoes.)

******(I substituted 2 cups Kraft grated mozzarella cheese.)

*******(I substituted Brownberry garlic & herb croutons, crushed.)

Peel and slice eggplant into 1/4 inch slices lengthwise. Sprinkle with salt and place in a colander to drain (about 30 minutes). Rinse and let dry between paper towels. Preheat oven to 350°F. Place eggplant onto well oiled jelly roll pans. Brush with olive oil.

Bake 10 to 15 minutes until tender. Set aside. In a large skillet cook onions (celery and chopped green onions) in 1/4 cup (beef broth) water, 3 Tablespoons olive oil and 1/4 teaspoon salt (omit), until onions are clear. Remove and set aside. In same skillet brown meat. Add cooked onions, (celery) salt, pepper, nutmeg, cinnamon, sugar (omit salt and last three items) tomato sauce, (crushed tomatoes and garlic) and 2 tablespoons butter.

Cook stirring well. Reduce sauce until almost dry (a thick paste) and set aside.

In a 15 x 10 inch oiled pan sprinkle 1/2 of the cracker crumbs (Brownberry croutons) to cover the bottom. The rest will be used for the top. Place a layer of eggplant close together over cracker crumbs. Top with 1/3 of the grated cheese. Add 1/2 the meat mixture. Spread evenly. Repeat once more and top with eggplant and cracker crumbs.

Sprinkle the remaining grated cheese on top. Beat 11 eggs and 1 cup milk together well. Spoon entire mixture on top of the Mousaka wetting all the crumbs and cheese. Drizzle top with 4 tablespoons of melted butter.

Bake in 350°F oven for 50-60 minutes (I cooked it for 90 minutes and felt it could have been cooked longer) until golden brown on top and a knife inserted in the center comes out clean. Cool and cut into diamonds or squares. Serve warm.

This recipe freezes well. Thaw and cut into pieces and heat through.

Recipe courtesy of Eva Dukakis. Amendments by Claude Cable in parenthesis where he said "I used, I added, I substituted" also check the asterisks for Claudes changes.