Lamb Moussaka

CUT eggplant into 1/4” (5mm) thick slices. Layer in colander, sprinkling each layer with salt. Let stand 30 minutes.

RINSE eggplant; pat dry. Place in single layer on baking sheet. Brush with olive oil. Broil, turning once for 4 to 6 minutes on each side, until golden and softened. Set aside. Repeat until all eggplants are cooked.
SAUTE zucchini in large oiled frying pan until tender-crisp. Set aside.

COOK lamb in large saucepan on high heat, breaking up with spoon, for 5 minutes. Drain off fat. Add onions, garlic and oregano. Cook on medium for 5 minutes. Add tomatoes, tomato paste and wine. Simmer 10 minutes, or until mixture starts to thicken. Stir in parsley, salt and pepper. Set aside.

MELT margarine in large saucepan. Add flour, mixing until smooth. Gradually add milk. Cook, stirring constantly until mixture comes to a boil and is thickened. Add salt and nutmeg. Add a bit of hot mixture to beaten eggs then return to saucepan and cook 2 minutes longer, stirring occasionally.

Tips:
· Place pan on a baking sheet or piece of foil to catch any drips that may boil over.
· MAKE-AHEAD: After assembling, cool completely, uncovered in refrigerator. Cover with plastic wrap and refrigerate for 1 day or overwrap with heavy foil and freeze up to 3 weeks. Thaw in refrigerator 48 hours before baking.
· Replace lamb with beef.
· A thin bottom layer of sautéed sliced potatoes can be added.