Moussaka

Ingredients

1 cup chopped onion

2 tbsp butter

1 1/2 lb ground beef

1/2 tsp oregano

1 tsp dried basil

1/2 tsp cinnamon

1 tsp salt

dash pepper

16 oz tomato sauce

egg plants

2 tbsp of parmesan

2 tbsp cheddar cheese.

2 tbsp bread crumbs

1/2 cup cheese

1/2 cup grated parmesan

Cream sauce:

2 tbsp butter

2 tbsp flour

1/2 tsp salt

dash pepper

2 cups milk

2 eggs

Directions

In a 3 1/2 quart dutch oven, saute chopped onion in 2 tbsp butter.

Stir in ground meat and cook until browned. Add in the herbs, spices, and tomato sauce.

Reduce heat and simmer uncovered for 30 mins.

While the above mixture is simmering:

Half "unpared" eggplant lengthwise. Slice cross wise 1/2" thick and place in bottom of cookie sheet or broiler. Sprinkle with melted butter and salt.

Broil 4" from heat for 4 minutes on each side until golden.

In a medium sauce pan, make the cream sauce:

Melt butter with the flour. Gradually add the milk and bring to a boil. Stir until thickened. Remove from heat. In a separate bowl, beat eggs. In the sauce pan, cream the eggs into the mixture. "Return to heat and set aside".

Preheat oven to 350F

In the bottom of a 2 quart baking dish, layer half of the eggplants overlapping slightly. Sprinkle with 2tbsp of parmesan and 2 tbsp cheddar cheese.

Stir 2 tbsp of bread crumbs into the meat sauce.

Spoon meat evenly over the eggplant in casserole dish. Sprinkle 2 tbsp of cheddar and 2 tbsp parmesan.

Layer eggplant over meat as before. Pour the cream sauce over the entire thing. On the top, sprinkle with the remaining cheeses. Bake for 35-40 minutes or until golden brown. If desired, broil top 1 minute to brown.

Cool to serve. Cut into squares.