MMMMM----- Recipe via Meal-Master (tm) v8.02
       Title: Moussaka (Eggplant & Meat with Custard)
  Categories: Greek, Ground beef, Pork/ham, Cheese/eggs, Beef
       Yield: 6 servings
       4    Eggplants, large
       1    Salt
       1    Flour for coating
     1/2 c  Oil, vegetable
            MEAT SAUCE
       2 tb Butter
       1    Onion, finely chopped
   1 1/2 lb Beef, ground chuck
     1/2 lb Pork, lean ground
       1 tb Salt
     1/2 ts Pepper
     1/4 ts Nutmeg
       2 tb Parsley, chopped
       3 tb Tomato sauce
       1 c  Wine, dry red
     1/2 c  Water, boiling
       2    Eggs
       1 c  Cheese, grated *
       2    Toast, dry slices, grated
            CREAM SAUCE
     1/4 c  Butter
       2 tb Flour
     1/4 c  Milk, cold
   2 3/4 c  Milk, warm
       1 c  Cream, half and half
       3    Eggs, whole
       3    Eggs, yolks only
       1 ts Salt
     1/2 ts Nutmeg, grated
     1/3 c  Cheese, grated *
     1/3 c  Cheese, grated *
   * Cheese, Kefalotyri cheese is prefered, but if it is unavailable,
   Parmesan or Romano may be substituted.
   Peel eggplant and cut into 1/4 inch slices.  Salt both sides heavily,
   let sit for 30 minutes.  Pour cold water over eggplant and let sit
   for 10 minutes more.  Squeeze the water out and blot dry with paper
   towels. The natural bitterness will be gone. Coat the pieces with
   flour.  Heat the begetable oil in a skillet and fry eggplant until
   golden brown. Drain on paper towels.
   Saute the onion in butter, add the ground meat, and brown well. Add
   salt, pepper, nutmeg, parsley, tomato sauce, wine and boiling water.
   Cover and cook until the sauce thickens.  Beat the eggs and add.  Add
   cheese and half the grated toast and mix well.
   Grease a 12x10x3-inch baking pan.  Spread remaining half of toast
   crumbs over bottom.  Arrange half the eggplant over crumbs. Cover
   with meat sauce, then sprinkle 2 Tb of cheese from topping over it.
   Cover this with the remaining eggplant.
   To make the cream sauce, melt butter in a saucepan.  Make a paste of
   the flour and cold milk and add the flour paste, warm milk and cream
   to the pan.  Blend until smooth and simmer about 15 minutes.  Remove
   from flame and add beaten eggs while stirring the sauce vigorously.
   Stir in the salt, nutmeg, and 1/3 cup cheese.  Pour over the eggplant
   dish. Sprinkle top with remaining chese.  Bake at 375 degrees for 45
   minutes. Let the dish stand for 20 minutes before serving.