Moussaka

1. Eggplant-peel+sweat (to sweat: cut lengthwise, salt both sides and let set on counter at least 10-15 minutes) Slice halves into 1/2" slices.

Flash fry in olive oil to brown

2. Meat sauce-like spaghetti sauce: beef (I will use beef for switching) or lamb, dry red wine(Merlot), tomatoes, onions, lots of fresh basil, fresh oregano, Italian parsley, garlic, cinnamon, and small pinch of nutmeg

3. Cheese grated: Parmesan, Romano, Asiago (that or something similar)

4. Layer of sauce - eggplant - sauce - grated cheese

REPEAT eggplant - sauce - grated cheese

5. Topping: Bechamel

2 c milk (or milk and cream mix)

1 T butter

3 eggs

1/4 c flour

1/2 t salt

-heat milk + cream just until bubbles, add butter

-beat eggs then slowly add flour + salt

-slowly add a little bit of warm milk until all warm milk is added - if you do too fast then it will curdle -

- return entire mixture to heat - cook until thick stirring constantly

- pour over entire casserole (9 x 9 dish)

Bake 30 min 325

Then increase temp to 400 for 15 min more.

Let it rest 15-20 min before serving.

Wine suggestion: Merlot or Sirah:)