Instructions: Peel, slice 2/3 in. thick, salt and let drain for 1/2 hour while you prepare the white sauce and start the red sauce. Dry eggplant and shake in bag with flour and black pepper. Brown in olive oil. Be careful with the amount of oil, and use only enough to brown a few slices at a time. The eggplant will absorb a lot of oil, and this can tend to be a little messy process. Drain the eggplant and set aside.

White Sauce:
In a saucepan over medium heat, melt butter and mix in flour. Whisk for a couple of minutes until well blended. Mix in 3 cups milk and bring to a boil, stirring constantly. Simmer for a couple of minutes. Whisk a cup or so of this mixture into a small bowl and add 3 eggs, blend well. Whisk the egg mixture back into the white sauce and bring up to a simmer, whisking until thick. Do not boil, or sauce will scramble. Add nutmeg and Tabasco Sauce. Let White Sauce cool. It should be thick. The white sauce can be prepared a day ahead of time and refrigerated.

Red Sauce:
Heat olive oil in heavy frying pan and brown ground lamb well. Drain grease and add onion and garlic. Saute and add remaining ingredients. Simmer until thick. The red sauce can be prepared ahead of time and refrigerated.

Moussaka:
Eggplant
White Sauce
Red Sauce
1 Cup Coarse Dry Bread Crumbs
2 Cups Mozzarella (or other white cooking cheese)

1/2 Cup Parmesan or Romano Cheese, optional

Use a good sized casserole with a cover. Put about 1/3 of the eggplant on the bottom in a solid layer. Cut eggplant to fit. Spread 1/2 of the meat mixture on top. Spread 1/3 of white sauce over meat. Sprinkle with 1 cup cheese, 1/3 cup of crumbs. Repeat this set of layers. Then put in a layer of the remaining eggplant, the remaining white sauce and cover with crumbs. Garnish top with a sprinkle of red chile or paprika and chopped parsely. Cover, and bake at 350 degrees for an hour, uncover and bake until browned on top and bubbly. Serve with a green salad and red wine. Greek Retsina is suggested.

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