[Althea]

Moussaka
(for 6)

2 medium eggplants
salt
5 tbls olive oil
1 large onion or 2 medium shallots chopped
3/4 grouond beef or lamb
1 tbls tomato paste
pinch of cinnamom
1 tomato, peeled, seeded and chopped
2tbls parsley, chopped
1/4 cup beef broth or water

2 tbls butter
2 tbls flour
1 cup hot milk
1 egg yolk
pinch of grated nutmeg

Cut stem off eggplant. Slice eggplant thinly, sprinkle with salt and put in a collander, weigh down with a heavy plate and let drain for 1 hour. Squeeze, rinse with cold water and pat dry.

Heat 3 tbls oil in a skillet, saute eggplant slices on both sides until light golden. Remove from skillet and reserve. Add remaining oil to skillet, add onion, saute until light golden, add meat, cook while stirring until browned. Stir in tomato paste, cinnamon, chopped tomato, parsley, season with salt and pepper, add broth, cover and simmer for 15 minutes. Put a layer of eggplant slices in a baking dish, spread some of the meat mixture on top, another layer of eggplant, and continue until all ingredients are used up, finishing with a layer of eggplant.

Melt butter in a small saucepan, add flour, stir and cook for 2 minutes - do not let brown. Gradually add hot milk, stir constantly and simmer while stirring until mixture is smooth. Add nutmeg. Mix egg yolk with a little of this white sauce, remove sauce from fire and blend in egg yolk until smooth. Season with salt and pepper. Pour over eggplant and bake at 350 degrees for about 50 minutes until the top is golden brown.

This recipe is from "The Mid-Eastern Cuisine I Love" by Jules J. Bond