Moussaka

(From http://southernfood.about.com/od/eggplantcasserolerecipes/r/bl30621c.htm)

• 2 medium eggplants
• 2 teaspoons salt
• 1 pound lean ground beef
• 1 can (14.5 ounces) tomatoes, drained
• 1 can (8 ounces) tomato sauce
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon oregano
• dash cinnamon
• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup milk
• 2 1/2 cups shredded cheddar cheese
• 2 eggs, slightly beaten

Slice eggplants in 1/2-inch slices. In a large kettle, boil eggplant slices 5 to 10 minutes, until tender. Drain in colander or on paper towels. Sprinkle eggplant with 2 teaspoons of salt and place a layer of paper towels on top of the salted slices. Place a heavy casserole or bowl on top of eggplant, pressing down to squeeze out excess water. Arrange half of the eggplant slices in a 13x9x2-inch baking dish.

In a large skillet, brown ground beef; drain off excess fat. Add drained tomatoes, breaking up with a spoon. Add tomato sauce, garlic powder, 1/2 teaspoon salt, pepper, oregano, and cinnamon. Simmer for 5 minutes, stirring occasionally. Spread meat mixture over the eggplant. Top meat mixture with remaining eggplant slices.

In a medium saucepan, melt butter. Stir in flour; remove from heat. Gradually stir in milk; return to heat and cook until thickened, stirring constantly. Add shredded cheese and continue stirring until cheese is melted and sauce is smooth. Add a small portion of the mixture to the eggs, beating quickly, then return egg mixture to sauce in saucepan, whisking in quickly. Pour cheese sauce over the all.

Bake at 400° for 30 minutes, or until topping is set. Let stand 5 minutes before serving. This eggplant recipe serves 6.