Eggplant Moussaka Ingredients: Serves 6. 2 clove garlic, minced 1 tsp. salt 1/2 tsp. pepper 1 lb. ground chuck roast 2 tbsp. butter 1 lg. onion, fine dice 2 tbsp. chopped parsley 1 cup tomato sauce 2 small eggplant Extra virgin Greek olive oil Cream sauce Parmesan Reggiano cheese Add garlic salt and pepper to ground chuck; fry in butter until browned. Add onion, parsley and tomato sauce; simmer 15 minutes. Slice eggplants, soak in deep bowl of salt water about 15 minutes. Drain, squeeze slices to remove excess moisture. Fry in hot vegetable oil; place on paper towel to absorb oil. Arrange layers of eggplant pieces alternately with meat mixture in deep 9 inch square baking pan, ending with eggplant. Spread cream sauce over top. Sprinkle with grated Parmesan cheese. Bake in 350 degree oven for 30 minutes. CREAM SAUCE: 4 tbsp. butter 3 tbsp. flour 2 cups milk 3 egg yolks Salt and pepper as you like Melt butter, add flour and stir until golden brown. Add milk gradually, stirring until thickened. Add sauce to slightly beaten egg yolks, a tablespoon at a time. Cook over low heat until thickened. Season.
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