MOUSSAKA

Steps:

• Preheat oven to 350°F.
• Remove eggplant stem's, cut lengthwise down the middle, then crosswise into 1/2 inch slices (half-moon shaped).
• Place on paper towels (optional), lightly salt and set aside.
• In a large fry pan heat 1 T oil and cook meat (or mushrooms) until browned. Drain if necessary (optional).
• Mix in onion and cook until onion is tender.
• Mix in garlic, cinnamon, salt, nutmeg, pepper, oregano, parsley, tomato paste, and wine.
• Bring to a boil, reduce heat and simmer until sauce starts to thicken up.
• Blot moisture from eggplants (optional).
• Arrange eggplants in a single layer on a baking sheet.
• Brush with oil and cook until lightly browned, turn, brush with oil and repeat-around 10 min total. (or you can just rub oil into them, cook for 10 minutes, turning once).
• Cream Sauce:.
• Melt butter in a med saucepan, stir in flour, salt, nutmeg and pepper.
• Remove from heat and gradually stir in milk.
• Return to heat and cook, stirring constantly until thickened.
• In a small bowl beat the eggs and additional yolk, temper the eggs by adding a bit of the hot mixture and over low heat slowly add the eggs to the sauce, mixing well.
• Assembly:.
• Place half the eggplant in an ungreased square or oval casserole dish, top with the meat or just onion sauce and 1/4 cup parmesan cheese.
• Cover with remaining eggplant, pour on cream sauce and top with remaining parmesan cheese.
• At this point you can refrigerate overnight.
• Bake at 350°F, 180°C for about 40 minutes or until the top is well browned.