Karen'S Moussaka

• 2 medium (about 1 pound each) eggplants, sliced 1/4-inch thick
• 1/2 cup olive oil
• Greek Tomato Sauce:
• 3 tablespoons olive oil
• 1 yellow onion, peeled and coarsely chopped
• 1 clove garlic, chopped fine
• 1 28 ounce can, chopped tomatoes
• 2 tablespoons chopped Italian parsley
• 2 teaspoons dried whole oregano
• 1 cup dry red wine
• 1 8-ounce can tomato sauce
• 1/4 to 1/2 teaspoon ground cinnamon, or to taste
• pinch of ground allspice
• freshly ground pepper, to taste
• 1 cup freshly grated Parmesan or Romano cheese
• Topping:
• 1/3 cup butter
• 1/2 cup flour
• 1 quart milk, heated
• 1/4 teaspoon nutmeg
• 6 eggs, beaten
• 1/2 cup freshly grated Parmesan or Romano cheese
• white pepper to taste
• Extra grated cheese for garnish

1. Preheat oven to 425u0b0F. Brush each eggplant slice with olive oil and place on large cookie sheets. Bake for 15 minutes, turn slices and bake 15 minutes more. Eggplant slices should be golden brown and tender.
2. Tomato Sauce:
3. Heat a large frying pan and add olive oil. Saute onion and garlic until clear. Add chopped tomatoes, parsley, and oregano. Simmer for about 20 minutes. Add wine, tomato sauce, cinnamon, and allspice and cook an additional 20 minutes. Add cheese and season with pepper to taste. (The sauce will keep well in the refrigerator for several days.)
4. Topping:
5. Melt butter in a large saucepan and stirring in the flour, making a roux. Cook for a few minutes. Add the heated milk, stirring with a wire whip. Stir over medium heat until it thickens. Stir one cup of the hot sauce into the beaten eggs, using the whip. Stir this mixture back into the saucepan and cook until it's rich and thick. Remove from heat and add cheese. Season with white pepper to taste.
6. The Construction:
7. Arrange half of the eggplant on the bottom of a 9x13x3- to 4-inch deep baking pan and top with the tomato sauce. Place the remaining eggplant slices on top and pour topping over the whole thing. Sprinkle the cheese garnish on top and bake at 350u0b0F for 1 hour.
8. I make this dish a day or 2 ahead of time and bake for 45 minutes or until set. Refrigerate it until an hour or so before serving and then re-heat at 350u0b0 until heated through or about 45 minutes to an hour. Also freezes well.

eggplants, olive oil, tomato sauce, olive oil, yellow onion, clove garlic, tomatoes, italian parsley, oregano, red wine, tomato sauce, ground cinnamon, ground allspice, freshly ground pepper, romano cheese, topping, butter, flour, milk, nutmeg, eggs, freshly grated parmesan, white pepper

Taken from www.epicurious.com/recipes/member/views/karens-moussaka-1265807 (may not work)