***Makes 12 Servings***

3 eggplants
2 lbs. ground lamb or ground beef (for vegetarian, use 6-8 small zucchini)
2 onions, chopped
1 garlic clove, minced
1/4 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon fines herbs
2 tablespoons parsley
1 8oz. can tomato sauce
1/2 cup red wine
olive oil
salt and pepper
Bechamel Sauce (recipe follows)
egg yolks (optional)
grated cheese

Peel and cut eggplant lengthwise into 1/2&quot: slices. Sprinkle with salt and set aside on paper towels to absorb moisture. Meanwhile, in a frying pan, saute’ the ground meat in butter with salt, pepper, onions and garlic, crumbling the meat with a fork. When the meat is browned, add 1/4 teaspoon of cinnamon, 1/4 teaspoon nutmeg, fines herbs, parsley and tomato sauce: mix well. Add wine and simmer for 20 minutes. Wipe the salted eggplant: lightly oil a skillet and quick fry the eggplant over very high heat: lay on paper towels to drain (by following this method carefully, your eggplant won’t absorb too much oil). In a greased 9 x 13 x 2 baking dish, place a layer of the eggplant, top with meat mixture, sprinkle with grated cheese, cover with remaining eggplant, sprinkle with grated cheese and cover with bechamel sauce. Top moussaka lavishly with grated cheese and then bake at 350 for 1 hour. Remove from oven, let cool, then cut into 3 inch squares. ENJOY!

Variations: Substitute 2lbs. Zucchini, sliced lengthwise and fried, for the eggplant.You can also substitute 2lbs. potatoes, peeled, cut into 1/4&quot: slices and fried, for the eggplant.

Bechamel Sauce:

2 cups hot milk
3 tablespoons flour
1/4 cup butter
salt and white pepper

In a saucepan, melt butter then add flour and stir until smooth. Lower heat, and gradually add hot milk, stirring constantly until it thickens. Add 1/4 teaspoon nutmeg. Season with salt and pepper to taste. For an even richer sauce, add 3 egg yolks to the sauce after it is cooked.