Mousaka (Baked Eggplant Casserole)

This delicious recipe makes enough to feed an army, which is something Yia-Yia was fond of doing

ingredients

1
Cut eggplants into 1/4 inch thick slices. Squeeze dry with paper towels
2
In a skillet, use butter to brown eggplant slices on both sides
3
Lightly grease a 13-1/2” x 9-1/2” casserole pan
4
Line the bottom of the pan with half of the eggplant slices
5
In a skillet sauté meat and onions. Add salt, pepper, parsley, sugar and tomato sauce and simmer for 30 minutes.
6
Spoon meat mixture over eggplant layer in casserole pan. Sprinkle meat layer with 3/4 cup grated cheese.
7
Place the remaining eggplant slices on top of the meat-cheese layer
8
In a saucepan, melt 4tbsp butter. Wisk in flour until smooth
9
Slowly add the hot milk to the saucepan. Stir until thick.
10
Remove from heat and slowly wisk in the eggs
11
Pour milk-egg mixture over top eggplant layer. Spread to cover evenly
12
Sprinkle with remaining 1/4 cup grated cheese
13
Bake in a 350 degree oven for 40-50 minutes or until topping is golden brown.