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GREEK EGGPLANT MOUSSAKA 
1 clove garlic, minced
1 tsp. salt
1/4 tsp. pepper
1 lb. ground chuck
2 tbsp. butter
1 lg. onion, chopped
1 tbsp. chopped parsley
1 c. tomato sauce
2 sm. eggplants
Vegetable oil
Cream sauce
Parmesan cheese

Add garlic salt and pepper to ground chuck; fry in butter until browned. Add onion, parsley and tomato sauce; simmer 15 minutes. Slice eggplants, soak in deep bowl of salt water about 15 minutes. Drain, squeeze slices to remove excess moisture.

Fry in hot vegetable oil; place on paper towel to absorb oil. Arrange layers of eggplant pieces alternately with meat mixture in deep 9 inch square baking pan, ending with eggplant. Spread cream sauce over top. Sprinkle with grated Parmesan cheese. Bake in 350 degree oven for 30 minutes.

CREAM SAUCE:

4 tbsp. butter
3 tbsp. flour
2 c. milk
3 egg yolks
Salt and pepper to taste

Melt butter, add flour and stir until golden brown. Add milk gradually, stirring until thickened. Add sauce to slightly beaten egg yolks, a tablespoon at a time. Cook over low heat until thickened. Season.

Serves 6.

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