Yield: 10 to 15 servings. Moussaka is a layered casserole that incorporates chopped meat and vegetables. The traditional dish is made with eggplant, but potato or zucchini can be used, either separately or combined. One variation is to make the bottom layer potato, put the meat in the center, and top with the eggplant. When potatoes are used, they are sliced, brushed lightly with oil, and broiled. Zucchini are also sliced and broiled.

5 lg. eggplants, about 1 1/2 lbs. each
Salt
10 tbsp. butter
3 lbs. ground beef
1 1/2 c. chopped onion
2 tbsp. tomato paste
1/4 c. chopped parsley
1/2 c. red wine
Salt and pepper to taste
1/2 c. water
1/8 tsp. ground cinnamon
3/4 c. grated kefalotiri or Parmesan cheese
1/2 c. bread crumbs
8 tbsp. all-purpose flour
4 c. hot milk
1/2 tsp. salt
1/8 tsp. pepper
1/8 tsp. grated nutmeg
3 eggs, lightly beaten
Vegetable oil for brushing eggplant

Remove 1/2-inch-wide strips of peel lengthwise from eggplants, leaving 1/2 inch peel between the strips. Cut into 1/2-inch rounds, sprinkle with salt, and let stand in a colander under a heavy or weighted plate for 1/2 hour. Rinse and dry eggplant rounds.

Melt 4 tablespoons butter in a saucepan and saute meat and onion until brown. Add tomato paste, parsley, wine, salt, pepper, and water. Simmer until liquid has been absorbed. Cool. Stir in cinnamon, 1/2 cup cheese, and half the bread crumbs.

PREPARE THE SAUCE.

Melt 6 tablespoons butter in a saucepan over low heat. Add flour and stir until well blended. Remove from heat, and gradually stir in milk. Return to heat and cook, stirring until sauce is thick and smooth. Add salt, and pepper, and nutmeg. Combine eggs with a little of the hot sauce, then stir egg mixture into sauce and cook over very low heat for 2 minutes, stirring constantly. Preheat broiler.

Lightly brush eggplant slices with oil on both sides. Place on an ungreased cookie sheet and broil until lightly browned. Set aside to cool.

Preheat oven to 350 degrees. Sprinkle bottom of a 10 x 16-inch pan with remaining bread crumbs. Place a layer of eggplant slices on the bread crumbs, then spread meat mixture over eggplant slices. Cover meat with remaining eggplant slices. Spoon sauce over eggplant; sprinkle with remaining 1/4 cup grated cheese. Bake for 40 minutes, or until golden. Cool for 10 minutes before cutting. Serve warm.

Note: Moussaka can be prepared up to the cream sauce and finished the next day. This can also be baked, cooled, frozen, and reheated.