Moussaka #5

---------------------------------MEAT SAUCE--------------------------------- 2 tb Butter or margarine

1 c Onion, chopped

1 1/2 lb Ground chuck or lamb

1 Clove garlic, minced

1 ts Oregano

1 ts Basil or more

3/4 ts Cinnamon

1 ts Salt

1/8 ts Pepper, to taste

16 oz Tomato sauce

2 tb Dry bread crumbs

----------------------------------EGGPLANT---------------------------------- 2 Eggplants, unpeeled

1/2 c Melted butter or margerine

1/8 ts Salt & pepper

--------------------------------CREAM SAUCE-------------------------------- 2 tb Butter or margerine

2 tb Flour

MEAT SAUCE Melt butter, saute onion, meat & garlic, stirring until brown. Add herbs & spices and tomato sauce; bring to a boil. Reduce heat, simmer, uncovered, about 30 min. Just before assembling casserole, mix bread crumbs into sauce. EGGPLANT - Halve eggplants lengthwise. Cut each half across into 1/2" slices. Place slices in bottom of broiler pan. Sprinkle with salt & pepper and brush with butter. Broil 4 inches from heat four minute on each side. CREAM SAUCE -Melt butter & stir in flour, salt & pepper. Add millk gradually. Bring to a boil, stirring until thick. Remove from heat. Beat a small amount of cream mixture into eggs. Blend egg mixture into remaining sauce. Mix well and set aside. TO ASSEMBLE - In a 2 qt. shallow baking dish, layer half of the eggplant, overlapping slightly. Sprinkle w/2 tb of the combined cheeses. Pour meat sauce of eggplant. Sprinkle w/2 more tb of cheese. Layer remaining eggplant over top. Pour cream sauce over all. Sprinkle w/remaining cheeses. Bake @350 until brown and top is set, approx. 35-40 min. This sounds more complicated than it is, and makes a great party dish, as it is very "forgiving" - eggplant haters won't even know what they're eating!