This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
Mussaka, I learned, otherwise Imam-Buthii(which in English means "the High-Priest's Tuck-in",) was the name of it, and the manner of its preparation the following: Cut up an egg plant (aubergine) into slices, salt them, strain them for a few minutes, dry them well in cloth, then fry them in butter till they are of a rich brown color. Now chop up some beef very fine, and mince it carefully with some parsley, a suggestion of onion, pepper and salt, butter, and a few fresh tomatoes thinly sliced, and stew these things together until the meat is browned. Next, arrange in a pie-dish or mould, layers of egg plant, and layers of the stew. Pour a little broth or gravy into the mould, and bake in the oven for about thirty five minutes. Turn the whole carefully out on to a dish, or, better still, serve in the pie-dish.
Pared, sliced, dropped for a minute or two in boiling salted water, or else steeped an hour in cold salted water to extract the raw taste, dried, dipped in batter, fried like a fritter, sprinkled with salt, served as a vegetable with meat.
Sliced, blanched or steeped, dried, egged, rolled in cracker crumbs, fried, sprinkled with salt. In France the aubergine or egg plant is eaten in soups and stews.