Moussaka with Bechamel Sauce
Serves 6

It's a good idea to prepare this recipe a day ahead to enhance the flavors. To serve, simply reheat at 350 degrees for 30
minutes, allow to set for 15 minutes, then cut into serving pieces.

1 ½ lb. med. eggplants
1 med. onion, chopped
¼ c. butter
1 ½ lb. meat, ground (lamb or beef)
½ c. white wine
3 tomatoes, peeled & chopped, or 1 lb. can
Parsley, chopped
Salt & pepper to taste
6 T. bread crumbs, toasted
Flour
Olive oil
5 eggs
3 c. béchamel sauce
1 c. Romano cheese, grated

Peel eggplants and cut into slices 1/3-inch thick. Sprinkle with salt and set aside for 1 hour. Chop onion in blender and
sauté in butter until soft. Grind meat on medium grinding plate; add to onion mixture and cook, stirring with a fork to
break up meat. Add wine, tomatoes, parsley chopped in blender, salt and pepper and simmer, covered, for about 45
minutes. Remove from heat. Prepare bread crumbs in blender and sauté in olive oil. Add 3 tablespoons of crumbs to
meat mixture. Lightly beat 2 egg whites in mixing bowl with beater and add to meat mixture.
Rinse and wipe dry the eggplants. Dip in flour, then into 2 beaten eggs. Saute lightly on both sides in olive oil. Grease an
oven-proof dish, 9x13x2-inches. Sprinkle with remaining 3 tablespoons bread crumbs and cover the bottom with half of
the eggpant slices. Spread on the meat mixture and cover with remaining eggplant.

Bechamel Sauce:

6 T. butter
9 T. flour
1 ½ tsp. salt
½ tsp. pepper
3 c. milk

Melt butter over low heat; add flour, salt and pepper; stir until well blended. Remove from heat, gradually stir in milk.
Return to heat and cook, stirring constantly, until thick and smooth. Remove from heat; gradually add the 2 egg yolks
and 1 egg, slightly beaten, stirring constantly. Add 2/3 cup Romano cheese, grated on medium grating blade.
Pour béchamel sauce over eggplant, covering the dish completely. Sprinkle with remaining cheese and bake in a 350
degree oven for 45 minutes, or until top is golden brown.