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1
Heat oven to 450 degrees with racks positioned in the middle and lower third.
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2
Slice eggplants lengthwise, about 1/3 inch thick.
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3
Line 2 baking sheets with foil and brush foil with olive oil.
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4
Place slices on the foil, season to taste with salt, and brush with olive oil.
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5
Place in oven and roast until soft and browned in spots, about 20 minutes, switching the pans top to bottom after 10 minutes.
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6
When done slices will look dry on the surface but when you pierce them with a knife you should be able to see that the flesh is soft.
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7
Remove from oven and carefully fold foil up over eggplant to make a foil packet, taking care not to burn yourself.
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8
It doesnt matter if the eggplant slices pile onto each other.
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9
Crimp edges of foil so that eggplant is sealed in the packet and leave to steam inside foil for 20 to 30 minutes.
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10
Meanwhile make the meat and tomato filling.
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11
In a large, deep skillet or casserole heat olive oil over medium heat and add onions.
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12
Cook, stirring often, until tender, about 5 minutes, and add garlic.
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13
Cook, stirring, until fragrant, about 30 seconds, and raise heat to medium-high.
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14
Stir in ground beef or lamb and brown for about 3 minutes.
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15
Stir in roasted mushroom mix, tomatoes, paprika, cinnamon, allspice, cloves, sugar, bay leaf, salt and enough water to barely cover meat.
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16
Bring to a simmer, reduce heat to low, cover and simmer 45 minutes to an hour, stirring occasionally.
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17
The mixture should be thick and very fragrant.
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18
Cook uncovered for another 5 to 10 minutes, until liquid in pan is just about gone.
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19
Remove bay leaf, taste and add salt and pepper, and remove from heat.
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20
Allow mixture to cooled slightly, then stir in 1 beaten egg and parsley.
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21
Heat oven to 350 degrees.
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22
Oil a 3-quart baking dish or gratin dish.
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23
Make an even layer of half the eggplant slices over the bottom, and spread all of meat sauce on top in one layer.
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24
Top with remaining eggplant.
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25
Bake for 30 minutes.
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26
Meanwhile, beat together eggs and yogurt, season with salt (about 1/2 teaspoon) and stir in pepper and paprika.
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27
Pour over top of moussaka, scraping out every last drop with a rubber spatula.
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28
Sprinkle grated cheese evenly over the top.
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29
Return to oven and bake for another 25 to 30 minutes, until puffed and golden.
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30
Serve warm.
