Skillet Moussaka

• 1 medium eggplant
• 2 tablespoons all-purpose flour
• 1 lb ground lamb or 1 lb ground beef
• 1/2 cup chopped onion
• 1 garlic clove, crushed
• 1 (8 ounce) can tomato sauce
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons butter or 2 tablespoons margarine
• 2 tablespoons all-purpose flour
• 1 egg yolk
• 1 cup milk
• 1 cup shredded monterey jack cheese (4 ounces)
• chopped fresh parsley (optional)

1. Peel eggplant, and cut into 1/2-inch pieces. Coat with 2 tablespoons flour; set aside.
2. Cook lamb, onion, and garlic in a skillet over medium heat until meat is browned, stirring to crumble meat; drain.
3. Return meat mixture to skillet.
4. Add eggplant; cook 6 to 8 minutes or until tender.
5. Stir in tomato sauce and seasonings; simmer for 5 minutes.
6. Melt butter in a saucepan, stir in 2 tablespoons flour.
7. Combine egg yolk and milk; add to butter mixture, and cook over low heat until slightly thickened, stirring constantly.
8. Pour sauce over meat mixture; top with cheese.
9. Cover and cook over medium heat until cheese melts.
10. Garnish with chopped fresh parsley, if desired.

eggplant, flour, ground lamb, onion, garlic, tomato sauce, oregano, salt, pepper, butter, flour, egg yolk, milk, shredded monterey jack cheese, fresh parsley

Taken from www.food.com/recipe/skillet-moussaka-172807 (may not work)