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1
Slice the eggplant in 1/3 inch slices.
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2
Do not peel, do not salt.
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3
Just sliceyou have enough to do in a day.
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4
I use the Japanese eggplant because the slices are smaller and easier to layer in the baking pan.
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5
Line a large cookie sheet with foil and spray with non-stick spray.
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6
Lay the eggplant slices on the sheet in a single layer and spray them with non-stick spray.
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7
Sprinkle 2-3 T grated Parmesan over them, some salt and pepper, and roast at 350 until fork-tender, while you make the sauce.
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8
Chop the onion and garlic and saute the onions, garlic, mushrooms and ground beef together.
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9
Add the tomato paste and ground tomatoes, wine, rosemary, cinnamon, and lemon pepper (maybe the Greeks did invent this) and simmer until meat is cooked and flavors melded.
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10
In a large baking dish sprayed with non-stick spray (we don't like to waste a lot of time scrubbing dishes in our house) and layer a little sauce, the eggplant, sauce, etc.
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11
and end with a layer of sauce.
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12
Over this pour the following mixture: the larger amount of Parmesan, Mozarella, eggs and yogurt, plus a little garlic salt.
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13
Pour the sauce over the eggplant/meat mixture and cover pan with foil.
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14
Bake 350 for 30 minutes, then uncover and bake until the moussaka is hot and bubbly.
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15
Time will vary according to how deep your baking pan is.
