Mousakka/Finally

• 5 Tablespoons Butter
• 3 Eggplants
• 2 Onion -- Chopped
• 2 Pounds Ground Beef Or Chuck Or Round
• 1 Teaspoon Salt
• Dash Pepper
• 1/2 Teaspoon nutmeg
• 1/2 Teaspoon Oregano
• 2 Cans (8 Oz. Each) Tomato chunks
• 1/2 Cup Red Wine/optional
• 1/4 Cup Oil
• 1 Cup Grated Romano Cheese parmesan
• Cream Sauce:
• 1/4 Cup Butter
• 1/4 Cup Flour
• 3 Cups Milk
• 1/2 Teaspoon Salt
• 1/8 Teaspoon Pepper
• 6 Eggs

1. Brush eggplant slices lightly with oil on both sides, place on a cookie sheet and broil until slightly brown on both sides.
2. Arrange one layer of eggplant in a greased 9 X 13" baking pan, top with 1/2 meat mixture, sprinkle with 1/3 cup Romano cheese. Again repeat process. Top with remaining eggplant slices and Romano cheese.
3. CREAM SAUCE: Over medium heat melt 1/4 cup butter in small saucepan. Blend in 1/4 cup flour. Gradually stir in 3 cups milk until thickened. Add 1/2 tsp. salt and 1/8 tsp. pepper. In a large bowl beat 6 eggs until light and stir the hot sauce into the beaten eggs.
4. Pour the cream sauce over the entire pan.
5. Bake at 350 degrees for 45 minutes. Allow to cool before cutting into squares.
6. May be frozen.
7. ------------------------------------------------------------------------

butter, eggplants, onion, ground beef, salt, pepper, nutmeg, oregano, tomato chunks, red wineoptional, oil, romano cheese, cream sauce, butter, flour, milk, salt, pepper, eggs

Taken from www.epicurious.com/recipes/member/views/mousakka-finally-1247535 (may not work)