Moussaka

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8 long narrow eggplants (or 5 to 6 medium size)

Extra olive oil, for greasing pan and brushing eggplant

2 cups chopped onion

1/4 cup water

3 tablespoons olive oil

3 pounds very lean ground beef or ground lamb (twice ground)

1/2 teaspoon salt

Pepper, to taste (ground fresh)

1/4 teaspoon nutmeg

1/2 teaspoon cinnamon

1 teaspoon sugar

2 tablespoons butter, plus 4 tablespoons, for topping

1 (15-ounce) can tomato sauce

1/2 pound Parmesan or Romano cheese, freshly grated

12 to 14 Royal (or any brand) milk biscuits finely crushed or cracker meal

11 large eggs

1 cup milk

15 by 10-inch deep pan greased (with olive oil)

Jelly roll pan