2 eggplants
1 1/2 lbs. ground beef
2 med. onions, chopped
1 (6 oz.) can tomato paste
3 tbsp. water
2 tbsp. parsley
1 tsp. allspice
1 tsp. pepper
2 eggs
1/2 c. Parmesan cheese
6 tbsp. dry bread crumbs
Salt and pepper to taste
Moussaka sauce (below)

Peel eggplants. Slice into rounds 1/2 inch thick. Sprinkle both sides generously with salt. Place in deep bowl. Cover with cold water. Place dinner plate on top to keep slices submerged. Let set one hour at room temperature. When ready to use, thoroughly rinse and drain. Saute meat in butter until color is gone. Add onion. Cook until soft. Drain off fat. Mix in tomato paste, water, parsley, allspice and pepper. Simmer uncovered until liquid is absorbed into meat. Cool 30 minutes. Beat eggs to a froth. Stir into meat. Add Parmesan, 3 tablespoons bread crumbs, salt and pepper. Butter a 13x9x2 inch baking dish. Sprinkle remaining bread crumbs on bottom. Arrange 1/3 of eggplant slices over bread crumbs. Cover with half of meat mixture. Add another layer of eggplant and the remaining meat. Top with eggplant slices. Pour Moussaka Sauce over all. Bake in a 375 degree oven for one hour. Remove from oven and allow to stand for 10 minutes. Cut into squares and serve with a big salad, some Greek wine or a cheap beer!! (Or, you can take the eggplant, dip it in egg/flour mixture and fry. Do likewise with sliced potatoes and use potatoes as bottom layer.)

MOUSSAKA SAUCE:

1/4 c. butter
2 tbsp. flour
4 eggs
1/2 tsp. salt
1/2 c. Parmesan cheese
Dash pepper
1 c. milk

Melt butter in saucepan over medium heat. Stir in flour. Cook one minute. Remove from heat. Slowly stir in milk. Cook over medium heat, stirring constantly until mixture thickens and comes to a boil. Boil one minute. Remove from heat. Beat eggs 5 minutes. Add a small amount of sauce to eggs. Stir egg mixture back into sauce, add remaining ingredients. Use in casserole as directed.

VARIATION: Zucchini Moussaka: Use 4 pounds zucchini, sliced 1/4 inch thick. Do not soak.