Moussaka

Part of my brief legal career included once going out to lunch in Greek Town with everyone in the firm. I had moussaka and loved it. After years of making really bad moussaka, I finally have figured out how to make moussaka that I love.

1 large eggplant
Peel and slice an eggplant (bigger the better!- and peeling is a MUST!) Salt it generously and set aside for about an hour.  Then rinse the eggplant and pat dry. Then oil and broil or bake it till soft and brown.

Meat filling:
1lb of ground meat ( I usually use beef - grass fed of course!)
1 small onion - diced
garlic - fresh or dried
1 can of tomato paste
1 can of diced tomatoes
1 tsp cinnamon
2 tsp total Italian spices- basil, oregano, etc.
salt and pepper

Topping: (optional)
Make a white sauce out of whatever milk you can handle. My recipe looks like this:
3 Tbl cornstarch or potato starch
1 1/2 cup of almond milk
3 Tbl butter
salt and pepper
2 eggs
grated sheep cheese

Place starch and milk in pan - mix well. Boil this till it thickens. Add salt, pepper and butter. Temper eggs and add to sauce. Then add cheese.

To assemble the casserole layer the eggplant and meat sauce in a baking dish. If you are adding the topping that goes on last. Bake at 350 till hot and bubbly.