Authentic Greek Moussaka

Step 1: For meat sauce, heat pan with olive oil, add onion and meat and brown. Drain grease. Add spices and tomato sauce and bring to a boil, then reduce to simmer and cook uncovered for 30 minutes.

Step 2: Meanwhile, for optional pasta layer, bring water to a boil, add a little salt and cook macaroni as directed. Drain and place back over low heat for a minute, stirring to remove moisture.

Step 3: Slice eggplant in 1/2 inch slices. Place eggplant on cookie sheet, brush with melted butter and sprinkle with salt. Broil until golden, about 4 minutes per side.

Step 4: Preheat oven to 350 degrees and grease a good-sized casserole pan. Mine is 10x10x4.

Step 5: For cream sauce, melt butter over medium heat, whisk in flour, salt and pepper, cooking til golden, stirring continually. Stir in milk, a little at a time until sauce is heated through and thickened, but don't bring to a boil. Remove from heat.

Step 6: In small bowl, whisk eggs. Spoon a little of the cream sauce into the eggs to temper them, then whisk egg mixture into the cream sauce.

Step 7: To assemble, layer half the eggplant in bottom of pan, sprinkle with half the shredded cheeses, spread all the meat sauce on top, then the remaining eggplant, the remaining cheese, the optional pasta layer, and the cream sauce poured over the top.

Step 8: Bake 45 minutes or until golden brown and top is set. (If it's still cold from the fridge, cook an additional 10-15 minutes.)

Step 9: Let stand about 10 minutes before serving. Use a serrated knife to cut portions.