Moussakas

Adapted from Mom Larsen.

1 1/2 lbs. ground lamb (or ground beef)
2 medium eggplants, peeled and ends trimmed off
2-3 potatoes, peeled and sliced 1/4" thick
1 cup finely chopped onion
2 (8 oz) cans tomato paste
2 Tbs. butter
2 cloves garlic, minced
1/4 cup plain dry bread crumbs
1/2 tsp. basil
1/2 tsp. oregano
1/2 tsp. cinnamon
Olive oil
Salt & pepper to taste

Cheese Sauce:
2 Tbs. butter
2 Tbs. flour
3/4 cup chicken broth
1 cup milk
1/2 tsp. salt
Dash nutmeg
1/2 cup grated parmesan cheese
2 eggs, beaten until frothy

Saute onion in butter until transparent.  Push to side of pan.  Add ground meat and minced garlic; cook until no longer pink, breaking up the meat as it cooks.  Add basil, oregano, cinnamon, and tomato paste; stir.  Season with salt & pepper to taste.  Simmer 10 minutes, then stir in bread crumbs.  Set aside.

Cut eggplants in half lengthwise, then slice crosswise into 1/2"-thick slices.  Brush both sides of eggplant slices and potato slices with olive oil.  Place on a baking sheet and bake at 425F for 20-25 minutes, turning slices once.  (Potato slices may need to be removed sooner than eggplant slices; check at 15 minutes.)

For cheese sauce: Melt butter in saucepan.  Add flour and cook 1 minute.  Gradually add milk and chicken broth to saucepan and cook, stirring until smooth.  Remove from heat.  Add salt and nutmeg.  Stir in parmesan cheese.  Add a little sauce to eggs and stir, then carefully add eggs to sauce and mix well.

Spray 9x13" pan with cooking spray and line bottom with potatoes.  Layer 1/2 eggplant, 1/2 meat; repeat.  Pour cheese sauce over top.

Bake at 357F for 20-25 minutes.

Notes:
- My mom's recipe doesn't call for the potatoes and uses melted butter instead of olive oil.
- This can be prepared ahead and kept in the refrigerator but will need to cook longer.