Moussaka

This North-African casserole makes good use of an abundance of eggplant.  The Bechamel Sauce is higher fat than many recipes included here, so this isn't the meal you want to make every week or have seconds of.  Still, it's too tasty to leave out.

1 medium eggplant, sliced thinly.  Set aside.

Meat Mixture:

1 pound lean ground beef

1 medium onion, chopped

Brown over medium heat, then add;

1 teaspoon salt

1 teaspoon cinnamon

1 roma tomato, skinned and chopped

3 tablespoons tomato paste

3 tablespoons chopped parsley

2 tablespoons water

freshly ground black pepper

Simmer for 15 minutes.  While this simmers, prepare the sauce:

Bechamel Sauce:

2 tablespoons butter, melted in a small saucepan.  Add:

2 tablespoons whole wheat flour

Stir rapidly as the flour absorbs the margarine, then add:

1 1/4 cup skim milk.

Stir until it is hot but not boiling, then add:

1/2 teaspoon salt

freshly ground pepper

nutmeg (pinch)

Simmer until sauce is thick.  Meanwhile, in a small bowl:

1 egg yolk, beat with fork.  Pour a few tablespoons of sauce into the egg yolk, mix, then pour back into the sauce slowly, stirring well.  Do not boil.

In casserole dish layer:

Half the eggplant

Meat mixture

Remainder of eggplant

All of Bechamel Sauce

Bake uncovered at 375° for 45 minutes

Garnish with 1/4 cup crumbled feta cheese