Ingredients:

1.)Two large Eggplants
2.)Two Onions peeled and chopped
3.)Six Tablespoons of Olive Oil
4.)One and Three Quarter Pounds of Ground Venison Plus Three Quarter Pounds of Ground Pork
5.)Three Cups of Your Favorite Spaghetti Sauce preferably chunky style and you will add one tablespoon of parsley, one quarter teaspoon of ground cinnamon,one teaspoon of granulated garlic,a pinch of ground allspice,one half teaspoon of salt, one teaspoon of black pepper and one cup of dry red wine
6.)One Cup of Pecorino Romano Grated Cheese
7.)Six to Eight ounces of Olive Oil which you will use to coat peeled and sliced eggplant to bake
8.)For the TOPPING you will need six tablespoons of butter
9.)One half cup of flour
10.)One quart of whole milk
11.)One quarter teaspoon of nutmeg
12.)One half cup of grated pecorino romano cheese
13.)Six large eggs well beaten

Method:
Peel and slice the eggplants about three quarters of an inch thick.Using cookie sheets or half sheet pans (flat pans) lined with double layers of aluminum foil (this will make cleaning up easier) pour some of the six to eight ounces of olive oil on each pan (you will need one pan for each of the eggplants. You need not use all the oil at once, but as needed. Coat each slice of eggplant on both sides lightly with the olive oil until all have been coated and laid out on the pans. Pre-heat the oven to 425 degrees and bake for fifteen (15)minutes. Remove from oven turn eggplant slices over and bake again for an additional fifteen minutes. While the Eggplants are cooking in the oven, you may begin cooking the onions in a large non stick fry pan by adding the six tablespoons of Olive oil to pan and when hot add the onions for three minutes and then add the meat. When the meat has browned add the tomato sauce mixture and simmer until most of the liquid has been absorbed which can take 30 to 40 minutes. Be sure to keep your eye on it. Simmer this mixture uncovered and when done add the one cup of cheese and stir to mix in. For the topping you will need two saucepans and a bowl. In a two quart saucepan melt the butter and when hot add the flour and immediately blend with a wire whip until smooth. This is a roux and will be used to thicken the milk and cheese and eggs.When the roux has been blended, turn the heat to low and allow to cook for ten minutes be sure to stir the roux every minute so it does not burn. Meanwhile on another burner pour the quart of milk into an eight quart saucepot and add the one half cup of cheese and nutmeg. Turn the heat on medium high and carefully watch to make sure the milk does not boil, stirring occasionally until the mixture is hot, make sure you do not burn it. It does take awhile for the mixture to get hot but you must keep an eye on it stirring and watching. When the mixture is fairly warm to hot add two cups of this milk mixture to the well beaten eggs and stir immediately or the eggs will cook. Having a second person helping here makes this easier. As soon as you have incorporated the milk mixture into the beaten eggs add the egg mixture back into the eight quart pot of all the rest of the milk and cheese mixture that is still getting hotter. Turn the heat up high stirring for several minutes and then add the roux, continue stirring all the while until all the roux has been dissolved. As long as the heat is on high you must keep stirring until the mixture becomes thick. If you do not keep stirring your efforts will have been wasted and it will burn. If you are patient and attentive you will be rewarded with a wonderful topping for your moussaka. Finally you get to arrange the cooked eggplant in a 9 x 11 inch or two smaller pans or as close as you have on hand as long as the sides are at least three inches high. Make a single layer of the cooked eggplant on the bottom of the pan and top with the meat mixture. Place the remaining cooked eggplant slices on top of the meat mixture and pour the topping over the whole top. Bake uncovered at 350 degrees for one hour. Cut into serving pieces when ready.