From the cookbook Heard in the Kitchen

MOUSSAKA
Yield: 10 to 12 servings

The notes on this recipe say that this recipe requires substantial preparation time but is well worth the effort.

FOR THE MEAT SAUCE:
2 medium onions, chopped
1 Tablespoon oil
1 1/2 pounds ground beef
2 teaspoons salt
2 (6-ounce) cans tomato past
1/4 cup dry red wine
1/4 cup finely chopped parsley
1 cinnamon stick
2 cloves garlic, pressed
3 Tablespoons fine dry bread crumbs
1 cup grated Parmesan cheese
FOR TEH CUSTARD TOPPING:
1/2 cup flour
1/3 cup melted butter
1 quart milk
1 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup grated Parmesan cheese
6 eggs, slightly beaten
FOR THE MOUSSAKA:
2 medium eggplant
1/2 cup olive oil
Meat Sauce (recipe follows)
Custard Topping, recipe follows
Grated Parmesan cheese

TO PREPARE THE MEAT SAUCE:
Saute onions in oil in saucepan. Add ground beef. Cook until ground beef is brown and crumbly, stirring frequently.

Add salt, tomato paste, wine, parsley, cinnamon stick and garlic. Simmer, covered, for 30 minutes; discard cinnamon stick.

Simmer, uncovered, until thickened to desired consistency. Stir in bread crumbs and Parmesan cheese; set aside.

TO PREPARE THE CUSTARD TOPPING:
Blend flour into melted butter in saucepan. Cook for 2 minutes, stirring constantly.

Stir in milk gradually. Cook until thickened, stirring constantly. Add salt, nutmeg and Parmesan cheese. Stir in a small amount of hot mixture into eggs; stir eggs into hot mixture; set aside.

TO PREPARE THE MOUSSAKA:
Preheat oven to 425 degrees F.

Cut stem ends from eggplant and slice 1/4-inch thick. Coat well with olive oil; arrange in single layer on baking sheet.

Bake for 30 minutes; reduce oven temperature to 350 degrees F.

Layer half the eggplant, Meat Sauce and remaining eggplant in a 10x15-inch baking pan. Spread with Custard Topping; sprinkle with Parmesan cheese.

Bake for 1 hour. Cut into squares to serve.