Moussaka

FOR THE MOUSSAKA

Step 1: Peel eggplants, and cut into 1/4-inch thick slices. Brush eggplant slices with butter; dredge in breadcrumbs. Place on a rack in a broiler pan; broil 4 inches fromm the heat 2 minutes on each side or until golden brown. Set aside.

Step 2: Saute onion and garlic in oil in a large skillet until tender. Add meat, and cook until browned, stirring to crumble meat. Drain well, return meat mixture to skillet. Add tomatoes and next 6 ingredients. Bring to a boil; cover, reduce heat, and simmer 2 hours, stirring occasionally.

Step 3: Place one-third of the reserved eggplant slices in a buttered 15 x 11 x 2 1/2 inch oval baking dish or two 11 x 7 x 1 1/2 inch baking dishes. Sprinkle with salt and pepper. Cover eggplant slices with half of the meat sauce. Repeat layers, ending with eggplant slices. Top with Bechamel Sauce. Sprinkle with Parmesan cheese.

Step 4: Bake at 350 degrees for 35 to 45 minutes or until golden brown. Serve immediately.

FOR THE BECHAMEL SAUCE

Step 5: Combine butter and flour in a Dutch oven. Cook over medium heat, stirring constantly, until roux is caramel colored (20 to 30 minutes).

Step 6: Gradually stir in half and half; cook, stirring constantly, until mixture thickens. Add salt and pepper.

Step 7: Add egg yolks, one at a time, stirring with a wire whisk. Cook 1 minute, stirring constantly. Top moussaka with sauce.