Slice eggplants, season with salt and leave to stand for a while. Wash them out with hot water and pat dry with a paper towel.
Arrange them on a baking sheet covered with aluminum foil and greased by olive oil. Eggplants bake in an oven at 200°C for about 15 minutes.
Sauté finely chopped onion shortly in the olive oil, than a minced meat, too. Add sliced tomatoes or peeled tomatoes, bay leaf, pepper, squeezed through garlic and Vegeta. Simmer while pouring under with water.
When the meat becomes soften, add finely chopped parsley.
Béchamel Sauce: sauté shortly a flour in the melted butter, pour in cold milk and cook stirring for about 5 minutes. Add salt, pepper and Parmesan cheese.
Chill the béchamel a little and stir in prior whisked eggs.
Arrange a layer of eggplants in an ovenproof dish, a part of sautéd meat spread over it, put again eggplants, also sautéd meat and end with the layer of eggplants.
Bake the moussaka in the oven at 220°C up to 30 minutes.
The Eggplant Moussaka serve warm as an appetizer or a main dish with fresh salad to your liking.
Before baking you may coat slices of eggplant with starch flour.
Roasted eggplants will enrich moussaka with additional aroma.
You may freeze this dish.
Freezing: The dish prepare up to the 8th step, without the béchamel sauce. Chilled moussaka in the pan leave in the freezer for 2 hours. Than put the pan into the hot water for a moment, take out the moussaka, pack it in a plastic foil and return to the freezer.
Thawing out: Take moussaka out of the foil and put into the pan and leave to stand at room temperature for an hour. Top with the prepared béchamel sauce and bake at 180-200oC for 30 to 40 minutes.
Keeping quality: up to 60 days.