Vegetarian Greek Eggplant Moussaka

• 1 cup finely chopped onion
• 1 1/2 lbs real ground beef or 1 1/2 lbs lamb
• garlic clove
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano, cinnamon & seasoned salt
• pepper
• 2 tablespoons parsley
• 8 ounces tomato sauce
• 2 small eggplants
• 2 tablespoons mint, spice (Sauce & Filling)
• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 2 teaspoons dried rosemary (sauce)
• 2 cups low-fat milk
• egg
• 1 teaspoon dried rosemary (filling)
• dill weed, spice (I usually equal with mint, sauce & filling)
• 6 tablespoons grated parmesan cheese
• 1/2 cup cheddar cheese
• 2 tablespoons butter

1. Filling: Preheat oven to 350. In lg. non stick skillet, saute onion, beef/soy meat & garlic. When meat is done, drain excess fat. Add basil, oregano, cinnamon, seasoned salt, pepper, & tomato sauce. Bring to a boil then reduce heat & simmer uncovered 20 minutes. Meanwhile, halve unpeeled eggplants lengthwise. slice crosswise into 1/2 in thick slices. set aside. Sauce: In medium saucepan, melt butter. Stir in flour& salt. Add milk gradually, stirring over low heat, until mixture comes to boil and thickens. remove from heat. In small bowl whisk eggs. Pour egg mixture into saucepan & whisk to blend well. Set aside. In 9x13 inch baking dish, layer half eggplant, overlapping is ok. sprinkle with 2 Tbs. each Parmesan & cheddar, then spoon meat filling evenly over top. Sprinkle with another 2 Tbs. of each cheese. layer remaining eggplant over top. Pour sauce over all. Sprinkle with remaining cheese. Bake 40 minutes or until Golden brown & sauce is set. Let stand about 10 minutes before cutting and serving.

onion, ground beef, garlic, basil, oregano, pepper, parsley, tomato sauce, eggplants, mint, flour, salt, rosemary, lowfat milk, egg, rosemary, dill, parmesan cheese, cheddar cheese, butter

Taken from www.food.com/recipe/vegetarian-greek-eggplant-moussaka-479137 (may not work)