This recipe was prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program.

Moussaka

3 medium eggplants
salt
2-4 tablespoons butter (depending on pan size)
3 onions, chopped
2 pounds ground lamb (beef may be substituted)
28-ounce can crushed tomatoes
8-ounce can tomato sauce
½ cup water
1 teaspoon ground oregano
1 teaspoon garlic powder
½ teaspoon ground cinnamon
½ stick unsalted butter
5 tablespoons flour
salt and freshly ground pepper to taste
4 cups milk
4 eggs
breadcrumbs for dusting bottom of baking dish
1 cup grated Romano and Parmesan cheese

Heat oven to 375° degrees.

Peel eggplants. Slice lengthwise into ¼" slices. Sprinkle slices with salt, and let stand in a mixing bowl for at least one hour.

Sauté chopped onion in unsalted butter. Add lamb, and brown. Continue cooking until all liquid evaporates. Drain any accumulated fat. Add tomatoes, tomato sauce, water, oregano, garlic and cinnamon. Simmer until sauce is thickened (about 30 minutes). Rinse eggplant slices and pat with paper towels until thoroughly dry.

In a medium saucepan, melt butter over low to medium heat. Add flour, salt and pepper, and whisk until all white disappears. Slowly add in milk, whisking constantly until flour is dissolved. Let thicken, about 5-10 minutes. Beat eggs well in a separate bowl. Temper the eggs by adding 2 tablespoons of the hot cream mixture to the beaten eggs, whisking constantly. Repeat with 2 more tablespoons and then whisk egg mixture back into the remaining cream mixture. Whisk thoroughly, and remove from heat. Add grated cheese, and mix well.

Sprinkle a 9-by-13 inch dish with breadcrumbs.

Layer eggplant on the bottom of the pan. Pour the meat sauce over the eggplant. Pour cream sauce over the top. Bake 45-60 minutes until golden on top. Cool 15-20 minutes before serving.