Instructions: MAKE THE ONION-NUT SAUCE: Chop and blend all ingredients in a food processor. Spray a medium non-stick pan. Saute the mixture over medium heat, stirring often, for about 10 to 12 minutes. Optional: allow mixture to brown for enhanced flavors. Adjust seasonings and set aside.

CUT VEGETABLES lengthwise into 3" by 1/4" slices. GRILL/SEAR both sides over medium-high heat, adding olive oil spray or olive oil as needed. May be browned a few slices at a time or all at once, flipping often. Set aside when done.

TO MAKE TOMATO SAUCE: 1-cup of prepared tomato sauce (e.g., Mediterranean style) may be substituted; add garlic and parsley. BRIEFLY immerse tomatoes in boiling water; remove from water and peel, then dice them fine. Heat about 1/3 cup oil in another large pot over medium heat. Add tomato, parsley and garlic and saute without browning; let the vegetables cook down until soft (about 20 mins); add salt and pepper; set aside.

MAKE 2 cups low-fat thin white sauce. Beat eggs in a small bowl. Add about 1/4 cup hot milk mixture into beaten eggs, then whisk egg mixture into milk mixture. Set aside. Stir Parmesan into the milk mixture, then season to taste with salt, pepper, nutmeg, and lemon juice.

ABOUT 1 hour before serving: wash the potato(es), peel, and slice very thin (2mm). Preheat oven to 350degF (180 C).

ASSEMBLE CASSEROLE: Spray a 15x9-casserole. Pouring about three streaks of cream sauce between each layer, and reserving most of the sauce for last, layer as follows: potatoes, onion sauce, tomato sauce, zucchini, and eggplant. Dot the top with your margarine, oil, or butter.

BAKE - for about 45 to 60 minutes, or until the potatoes are soft and the surface is nicely browned. Allow to stand for about 5 minutes before cutting.

Makes 6 entrees. Could serve 8 to 10.

Serve with fresh tomatoes and basil with a little lemon juice.

TIPS: When halving the recipe, make 1-1/4 cup (instead of just 1 cup) of the white sauce; continue to halve the other sauce ingredients. In halving the recipe, I used a 12x8-inch pyrex pan, 1/2 of a whole zucchini, and about 3 long Asian eggplant, or enough to give me a solid layer on the top. It baked in 45 minutes. If you dont like cinnamon, experiment with ground coriander seed or additional nutmeg.

With a salad, half this recipe easily serve 4. For a light lunch, half the recipe would serve 8.

"Serves 6" was the books suggestion.

Istanbul. By Cornelia Schinharl. (Barrons 0812098072: Hong Kong)

NOTES : I used 1% milk and no NFDM powder which upped the fat grams a wee bit but it is still less than 10 and thats pretty good. We liked the little bites of lemon zest. Guess thats it.

WARNING! We got a bad case of the munchies a couple hours after the meal.

So even though I said it probably serves more - - - looks like we should have had a veggie side and fruit and a recommended portion of the Mousaka to make it thru the night.

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