Moussaka

This recipe comes from a friend's Greek grandmother. Everyone loves it at home (even my youngest, who is in an anti-eggplant phase), it's an often requested dish. Like most Mediterranean food, this is best made before hand: usually I make it in the morning for that evening's dinner. I go heavy on the eggplant & lighter on the meat, so adjust to taste.

3 medium eggplants
2 medium onions
1/2 lb ground beef or lamb
12 oz can tomato paste
4 cups milk
4 tbsp butter
8 tbsps flour or 4 tbsps corn starch
Salt & pepper
Nutmeg
Oil for frying.

If cooking right away preheat oven to a medium temperature. You can cook it until the white sauce sets, then reheat it 15 minutes before serving.

Slice the onions in half, then in thin slices. Heat a few tablespoons of olive oil and sauté. Add ground meat. When the meat is browned, add the tomato paste, adding 1/2 can of water as needed. Salt & pepper, leave to simmer until thick. Take off flame & leave aside to cool.
Slice eggplant in 1/4 inch rounds. Fry in oil until golden, set aside in layers of paper towel to soak up the grease.
Heat the milk until nearly boiling.
Melt butter in a heavy bottomed pan.
Add flour or cornstarch while whisking. If it thickens too quickly, start to slowly add the heated milk.
Continue until the bechamel is nice & thick, stirring continually with a whisk. Add salt & a pinch of nutmeg. Set aside to cool.
Line a pyrex or porcelain casserole dish tightly with the eggplant. Salt lighty.
Pour on the meat sauce.
Add bechamel.
Either precook or leave aside until dinner.
Baking time is about 30 minutes, until the bechamel has browned; 15 minutes for reheating.