Moussaka

PREPARING EGGPLANT:

Slice off ends of eggplant. Place eggplant on its side and slice about ½" thick. Make 10 slices. Salt each slice (both sides) to extract water. Place each slice on a small rack for 10 minutes. Pat dry each eggplant slice.

Set heat on fry pan to high and put in just enough oil to line the pan - not too much oil as the eggplant slices absorb the oil. Set the slices in the pan and lightly brown both sides. Place browned slices on a small rack covered with paper towels to absorb some of the oil.

PREPARING THE GROUND BEEF:

Pour out oil from the pan used to fry the eggplant, and turn down the temp to brown the beef. Break up the ground beef and brown well, but don’t cook too much. Add salt and pepper. Stir the hamburger so as not to get crusty. After browing, spoon out all of the fat. Add the diced onion and stir. Add the 8 oz of tomato sauce and about 6 oz of water. Add parsley and mint and boil off most but not all of the liquid.

Place five eggplant slices inside the bottom of a casserol dish. Pour beef mixture over the bottom layer of eggplant. Place remaining eggplant slices on top.

Either place directly in over or partially cover and cool until ready to cook.

Cook at 325-350 degrees for one hour.

OPTIONAL ADDITION:

During the last 15 minutes of baking, sprinkle with grated parmesan chees.

When serving up portions from the casserole, it’s best to use a large slotted spoon.