First prepare a thick batter by cooking together 2 beaten egg yoks and ½ pint of milk, seasoned with salt and pepper until it is like a very solid custard. Leave to cool. (If you don't know how to make a boiled custard - look up a recipe.)
Mince 1 lb of cooked beef or lamb very fine. Fry 3 large sliced onions in oil till brown. Cut 3 or 4 unpeeled aubergines into large slices and fry in hot oil. (I usually salt them to bring out liquid and dry them in a cloth first.) Put some more oil into a deep square/oblong cake tin (quantities given fill tin 6 ½" square and 2’’ deep), and cover the bottom with the aubergines; cover these with the minced meat, and the meat with the fried onions. Repeat until all the ingredients are in the dish. Then put in ½-cup each of meat stock and fresh tomato sauce, cover with the prepared batter mixture and put the dish in a moderate oven for about an hour (375° F). The batter should form a kind of crust on the top of the Moussaka, and should be golden brown. Usually served hot, but also very good cold. Can also be reheated very successfully. For tomato sauce, see stuffings and sauces.
A Book of Mediterranean Food