Eggplant Moussaka

Description
In Romanian: Musaca de vinete

Ingredients

 * 5 medium eggplants
 * 1¾ lb / 750 g ground sirloin
 * 3 big onions
 * 3 – 4 tablespoons lard
 * 3 – 4 tomatoes
 * 1 egg
 * 1 cup sour cream
 * 1 tablespoon flour
 * 2 – 3 tablespoons broth or water
 * pepper
 * salt
 * chopped parsley
 * bread crumbs

Directions

 * 1) Cut the eggplants into finger thick slices, salt and let sit for at least 30 minutes to drain their excess liquid.
 * 2) Finely chop an onion, fry slightly with a tablespoon of lard, add the ground meat, pepper and salt and let fry lightly.
 * 3) Do not overfry.
 * 4) Squeeze each eggplant slice, dry with a cloth and then fry in lard on both sides.
 * 5) On the bottom of a pan greased with lard and covered with bread crumbs, arrange a layer of thinly sliced tomatoes, then a layer of eggplant, then a layer of ground meat mixture.
 * 6) Do this until all eggplants and all meat are used up.
 * 7) The last layer must be eggplants.
 * 8) Top with thin slices of tomatoes.
 * 9) Bake for half an hour.
 * 10) Then pour sour cream mixed with flour, a tablespoon of meat broth and a beaten egg over the moussaka.
 * 11) Spread some chopped parsley over this and bake a little longer until it starts to brown.
 * 12) Serve immediately, cut into pieces.