---------- Recipe via Meal-Master (tm) v8.02
       Title: MOUSSAKA #5
  Categories: Vegetables, Hamburger, Lamb, Greek
       Yield: 8 servings
 ---------------------------------MEAT SAUCE---------------------------------
       2 tb Butter or margarine
       1 c  Onion, chopped
   1 1/2 lb Ground chuck or lamb
       1    Clove garlic, minced
       1 ts Oregano
       1 ts Basil or more
     3/4 ts Cinnamon
       1 ts Salt
     1/8 ts Pepper, to taste
      16 oz Tomato sauce
       2 tb Dry bread crumbs
       2    Eggplants, unpeeled
     1/2 c  Melted butter or margerine
     1/8 ts Salt & pepper
 --------------------------------CREAM SAUCE--------------------------------
       2 tb Butter or margerine
       2 tb Flour
   MEAT SAUCE Melt butter, saute onion, meat & garlic, stirring until
   brown. Add herbs & spices and tomato sauce; bring to a boil. Reduce
   heat, simmer, uncovered, about 30 min. Just before assembling
   casserole, mix bread crumbs into sauce. EGGPLANT - Halve eggplants
   lengthwise. Cut each half across into 1/2 slices.  Place slices in
   bottom of broiler pan. Sprinkle with salt & pepper and brush with
   butter. Broil 4 inches from heat four minute on each side. CREAM
   SAUCE -Melt butter & stir in flour, salt & pepper. Add millk
   gradually. Bring to a boil, stirring until thick. Remove from heat.
   Beat a small amount of cream mixture into eggs. Blend egg mixture
   into remaining sauce.  Mix well and set aside. TO ASSEMBLE - In a 2
   qt. shallow baking dish, layer half of the eggplant, overlapping
   slightly. Sprinkle w/2 tb of the combined cheeses. Pour meat sauce of
   eggplant. Sprinkle w/2 more tb of cheese.  Layer remaining eggplant
   over top. Pour cream sauce over all.  Sprinkle w/remaining cheeses.
   Bake @350 until brown and top is set, approx. 35-40 min. This sounds
   more complicated than it is, and makes a great party dish, as it is
   very “forgiving” - eggplant haters won't even know what they're