From The Kitchen of The Cypress House, March 22, 1979:

A recent issue of Midnight/Globe magazine has an interesting article on eggplant as an excellent substitute for meat. It truly is, and at a cost the food budget can afford. We eat eggplant a number of ways—in patties, broiled, in casseroles, with cheese and tomatoes, eggplant parmigiana.

Our favorite eggplant dish, however, is a combination of eggplant and ground meat in a Greek dish known as Moussaka. It’s a great one-dish meal and with salad and French bread is a gourmet’s treat. Our recipe collection contains several excellent variations of Moussaka; this one is perhaps easiest to prepare and genuinely delicious.

While the eggplants are so plentiful and pretty, why not try this or another eggplant recipe of your choice. No vegetable is more versatile.

Moussaka

3 eggplants

3 eggs, separated

1/2 cup olive oil

Salt and pepper

1/2 teaspoon thyme

1/8 teaspoon cinnamon

2 onions, chopped fine

1 small can tomato paste

1 small can tomato sauce

1 1/2 pound ground meat

1 stick butter

1 cup milk

3 tablespoons dried parsley

1 pound coarsely grated Swiss cheese

Grated Romano cheese

Italian seasoned bread crumbs

Slice the eggplants, rind and all, 14 inch thick. Salt each slice thoroughly and set aside in large colander with a plate on top of eggplant for about 20 minutes. (This is to remove the ‘poison’.)

Brown the onion in butter, add the beef and saute until brown.

Season with salt, about 1 1/2 teaspoons to start, pepper, cinnamon and thyme.

Then add the tomato paste and tomato sauce. (If too thick, add a little water, bouillon or red wine.)

Rinse and drain the eggplant. Saute the slices until golden in olive oil (no substitue) or if you prefer you can brush the slices with the olive oil and broil in the oven until slightly brown.

Butter and cover a large, rectangular casserole with breadcrumbs. Beat the egg whites siff and fold into the meat mixture. Add 3 tablespoons bread-crumbs and mix well. Retaste for seasoning.

Beat the egg yolks with milk and Swiss cheese. Layer in casserole first eggplant slices, then meat mixture, then cheese mixture being sure top layer is cheese mixture.

Sprinkle this with seasoned breadcrumbs and top with Romano cheese and parsley. Bake in 350° oven for 30 minutes. Serves 8.