Moussaka

Amount	Measure	Ingredient -- Preparation Method
--------	------------	--------------------------------
		*Moussaka*
3	large	eggplants -- globe and sliced
2	large	Yukon Gold potatoes -- sliced
3	tablespoons	olive oil
1	cup	parmesan cheese -- shredded
		*Meat Sauce*
1	pound	ground lamb
1	tablespoon	olive oil
1	small	onion -- diced
2	large	garlic cloves -- minced
1	teaspoon	allspice
1	teaspoon	cinnamon
1	teaspoon	dried oregano
1/2	teaspoon	nutmeg
14 1/2	ounces	no salt added diced tomatoes -- drained
2	tablespoons	no salt added tomato paste
1/2	cup	red wine
1	teaspoon	salt
		*Béchamel Sauce*
8	tablespoons	unsalted butter
1/2	cup	all-purpose flour
4	cups	2% low-fat milk
1/2	teaspoon	nutmeg

Place sliced eggplant in colander. Sprinkle with salt. Place paper towel over top of eggplant. Weigh down with heavy pot or skillet. Let drain for at least 1/2 hour or longer.

Boil potatoes in salted water 5 to 8 minutes. They are supposed to be under done. Drain.

Dry off eggplants. Heat oil in large frying pan and heat olive oil. Fry the eggplant until golden on both sides. Drain on paper towel.

For meat sauce add oil to large sauté pan and heat on medium high. Fry lamb until browned.

Add onion and cook until softened.

Add garlic and tomato paste and heat until fragrant about one minute.

Add wine a stir to get up browned bits. Add allspice, cinnamon, oregano, nutmeg, diced tomatoes, and salt. Heat to a simmer and simmer for 20 minutes.

Heat oven to 350°F.

To make béchamel melt butter in saucepan. Add flour and stir until mixed thoroughly and the roux becomes light brown. Watch carefully and stir constantly or it will burn.

Add milk and heat until boiling stirring constantly until thickened.

In a casserole dish layer the potatoes. Cover with half the eggplant. Cover with all of the meat sauce. Layer the rest of the eggplants. Sprinkle half of the cheese. Cover with béchamel sauce. Sprinkle with the rest of the cheese.

Bake 30 to 45 minutes or until nicely browned on top.

Makes 8 servings.

Per Serving: 553 Calories; 37g Fat (61.0% calories from fat); 22g Protein; 32g Carbohydrate; 6g Dietary Fiber; 89mg Cholesterol; 591mg Sodium. Exchanges: 1/2 Grain (Starch); 2 Lean Meat; 2 1/2 Vegetable; 1/2 Non-Fat Milk; 6 Fat.