Eggplant Moussaka Great For Newly POST OP

This dish is perfect when you are in Phase 2 - 3 post op! I ate it almost everyday for weeks and it freezes well! 1 lb ground beef (90% fat free) (or any ground or diced meat, I think ground would work best) 1 large onion diced (I like it diced large, its up to you) 1 8oz package mushrooms quartered (you can use baby bells or white mushrooms) 1 large eggplant (no bruises on the skin) 3 - 4 large cloves fresh garlic (sliced or minced, it's up to you, I mince) 2 small cans tomato sauce (have an extra can on hand if you want to make it saucier) Pre-heat oven to 375 (most important), cut top of eggplant off, then slice in half. In a baking dish drizzled olive oil (enough to keep eggplant moist) (I line the baking dish with aluminum foil then do the oil), bake with the skin side up for about 45 - 60 minutes (you want the eggplant soft, start feeling it after 30 minutes). Once it's nice and soft take out of the oven and let cool. Once cool carefully peel and dice. I do this on a hard plate, b/c the juices are too good to loose on a cutting board! While eggplant is cooling, brown the meat in a 12" pan, drain all fat! Once brown, move meat over to one side and put in the onions, mushrooms and garlic on the other side of the pan. Mix the veggies together keeping meat separate and cover for about 5 minutes until the onions start to be translucent then mix together with meat and continue to cook till onions are nice and soft. Once soft add the diced eggplant (and whatever juice is from eggplant), give a good stir to the whole thing, cook for about another 5 - 10 minutes, then add the tomato sauce one can at a time (first can mix and coat everything, add second can, mix and cook for 15 minutes).