2 onions, med to lg. chopped
4 tbsp. butter
3 lbs. ground beef
2 cloves garlic, sliced
2 tbsp. MSG
Salt and pepper to taste
1 lg. can plum tomatoes
1 can tomato paste
Cinnamon
4 lg. eggplants
1/4 c. salad oil
Flour
Bread crumbs
8 oz. grated Parmesan cheese

CREAM SAUCE:

4 tbsp. butter
3/4 c. flour
1 qt. milk
6 eggs
Grated cheese

Advance Preparation:

To make moussaka, brown onions in butter. Add beef and brown well, stirring often to keep it granular. Ad garlic, MSG, salt and pepper, tomatoes (including juice) and tomato paste, plus dash of cinnamon and cook over low flame for 1 hour, then set aside. Peel eggplants and cut into 1/2 inch slices lengthwise, salt and place in colander, and weighing down with heavy plate, or a plate with a weight on it, for several hours.

You will be amazed at how much of the juice will drain off. Heat salad oil in large frying pan, place lightly floured eggplant slices in pan and brown. Grease rectangular pan (preferably 10 x 14) and sprinkle with bread crumbs. Place eggplant and meat sauce and a sprinkling of cheese, in alternate layers (save enough cheese for cream sauce topping). Top layer should be eggplant. Refrigerate - Refrigerate Overnight - Freeze.

A few hours before final cooking, prepare cream sauce: Melt butter, stir in flour, and brown slightly. Add milk slowly, stirring constantly. When thickened, gradually add beaten eggs. Remove from heat immediately. Pour half the sauce over moussaka. Reheat the remaining sauce to thicken further. Top casserole with this and sprinkle with cheese. Set aside.

One hour before guests are to be served, sliced into 350 degree oven bake 1 hour until golden brown and serve.