15 TO 18 SERVINGS:

INGREDIENTS:

4 large eggplants
1/2 cup olive oil
Salt to taste
Freshly ground Black pepper
4 onions, chopped
6 cloves garlic, chopped
1 can {28 ounce} whole peeled tomatoes
1/4 cup parsley
2 teaspoons cinnamon
2 Tablespoons red wine vinegar
2 pound ground lamb
4 Tablespoons butter, plus extra for baking
4 Tablespoons flour
2 cups milk, scalded
4 eggs
10 Tablespoons breadcrumbs
1 cup grated parmesan cheese

Directions:
Prick eggplants several times with a fork. on a large baking sheet, roast eggplants in 400 degree oven till soft, 35 to 45 minutes, turning frequently to prevent charring. Cool and slice eggplants into 1/2 -inch pieces.

In a sauce pan heat 1/4 cup olive oil and brown eggplant slices 1 to 2 minutes per side. Drain on paper towels and sprinkle with salt.

Prepare tomato sauce in a sauce pan heat 1 Tablespoon olive oil over medium heat add 1 chopped onion and 3 chopped garlic cloves and saute until tender. Add tomatoes and their liquid, squeezing them with your hands into coarse chunks. Add parsley, pepper, oregano, cinnamon and vinegar. Bring tomato sauce to a boil, reduce heat to simmering and cook, uncovered, until thickened, approximately 25 minutes. This yields approximately 3-1/2 cups sauce.

prepare Lamb:
Heat 1 Tablespoon of olive oil with onions and garlic over medium heat, saute till tender, 5 minutes. Add lamb and brown well, breaking up pieces with a wooden spoon. Add wine, bring to a boil and cook till wine has nearly evaporated. Season meat with essence and nutmeg, and stir in 1/2 cup tomato sauce. Bring to a boil, reduce heat to a simmer 1 hour.

Prepare bechamel:

Ina saucepan melt over medium - low heat and gradually whisk in flour. Cook 1 minute, whisking constantly, but Do Not let roux brown. Slowly whisk in warm milk. Bring to a slow boil, whisking constantly, then reduce heat to barely simmering and cook 25 minutes, stirring frequently, till smooth and thickened. Season with salt & pepper and nutmeg. let cool slightly.

in a bowl, beat eggs and whisk in a spoonful of sauce to warm. Whisk in remaining sauce in a thin stream and adjust seasoning, if needed. preheat oven to 350 degrees.

Assemble Moussaka:
In a large baking dish {18x 18x3 -inches} sprinkle 2 Tablespoons breadcrumbs and cover evenly with half of eggplant. Drain as much oil from meat mixture as possible and spread over eggplant, top with half of Parmesan and remaining breadcrumbs in even layers. Dot top generously with butter. bake 45 minutes till bubbly and top is well browned. If necessary, brown top briefly under a preheated broiler. Cool slightly and cut into 3-inch squares to serve. Serve with extra tomato sauce, if desired.

RECIPE COMES FROM FOOD GEEKS
http://www.foodgeeks.com