Slice eggplant, season with salt and leave to stand for a while. Rinse the eggplant slices with water and pat dry with a paper towel.
Arrange eggplant slices on a baking tray covered with aluminum foil and greased with olive oil. Bake in preheated oven at 200°C for a 15 minutes.
Sauté finely chopped onion in the olive oil until soft, then add beef mince. Add sliced tomatoes (or peeled tomatoes from tin), bay leaf, pepper, crushed garlic and Vegeta Gourmet Stock Powder. Simmer and add a litle water if neded.
When the meat becomes soft, add finely chopped parsley.
Béchamel Sauce: sauté the flour in the melted butter, only a few minutes, pour in cold milk and cook stirring for about 5 minutes. Add salt, pepper and parmesan cheese.
Let the Béchamel cool down a little, then stir in the eggs.
Arrange a layer of eggplants in a baking dish, spread half of sautéd meat over it, repeat with a layer of eggplant, top it with sautéd meat and end with the layer of eggplant. Cover with with béchamel sauce.
Bake the moussaka in the oven at 220°C up to 30 minutes.
Serve Eggplant Moussaka warm as an appetizer or as a main dish, with fresh salad to your liking.
Before baking you may coat slices of eggplant with corn flour.
Roasted eggplants will enrich moussaka with additional aroma.
You may freeze this dish.
Freezing: Prepare the dish up to the step 8, without the béchamel sauce. When moussaka has cooled down, put the pan in the freezer for 2 hours. Than imerse the botom of the pan into the hot water for a moment, take out the moussaka, wrap it in foil and return to the freezer.
Thawing: Unwrap moussaka from the foil and put into the rosting pan and leave at room temperature for an hour. Top with the prepared béchamel sauce and bake at 180-200°C for 30 to 40 minutes.
Frozen moussaka will keep in the frezer for up to 60 days.