Moussaka

Ingredients:
	    4 sml  eggplants
	1 1/2 tsp  salt
	1 1/2 Tbsp oil
	    3 Tbsp butter
	  1.5 lbs  minced lamb or beef
	    2      onions, chopped
	           freshly ground black pepper
	  1/4 tsp  cinnamon
	    4      tomatoes, peeled, seeded and chopped
	    3 Tbsp chopped parsley
	    2 Tbsp water
	    6 Tbsp dry breadcrumbs
	    6 Tbsp grated parmesan cheese
	    3      egg yolks
	    2 cups Bechamel sauce (see below)

Peel and slice eggplants.  Sprinkle with 1 tsp salt and set aside for 15
minutes.  Wash and drain.  Heat oil and fry until lightly browned on
both sides.  Drain on paper towel.  Heat butter and brown the meat.  Add
onions and fry until soft.  Season with remaining salt, pepper and
cinnamon.  Add tomatoes, parsley and water.  Simmer for 20 minutes.
Sprinkle half the breadcrumbs into a buttered baking dish and cover with
half the meat mixture.  Add half the eggplant slices and half the grated
cheese.  Repeat with remianing meat, eggplant and half the remaining
cheese.  Beat the egg yolks in a bowl.  Beat in a few tablespns of hot
Bechamel sauce and add to remaining sauce.  Pour over dish, sprinkle
with cheese and breadcrumbs and bake at 350F for 45 minutes.

Bechamel sauce:
	    2 Tbsp butter
	    2 Tbsp flour
	    2 cups milk
	  1/2 tsp  salt
	           freshly ground black pepper

Melt butter, stir in flour and cook over low heat for 1 min.  Gradually
add milk, stirring with a wire whisk.  Season with salt and pepper.

(From "Eastern Mediterranean Cooking" by Roger Debasque)