Moussaka

2 eggplants; or 7 medium potatoes; or 1 eggplant & 4 potatoes; or 4 lbs. zucchini 1 Tbls. vegetable or olive oil 1 large onion, chopped 1-1/2 tsp. minced garlic 1-1/2 to 2 lbs. ground beef 1 can (6 oz.) tomato paste 1 tomato paste can of water 1/4 cup chopped parsley 1 tsp. crushed dried mint 1/2 tsp. cinnamon Optionally: 1/4 tsp. nutmeg and/or 1/4 tsp. allspice 1 tsp. salt 1/4 tsp. pepper Parmesan Sauce (see below)

Prepare chosen vegetable(s):

Peel eggplant(s) and slice into 1/2-inch thick rounds. Sprinkle generously with salt, place in deep bowl, and cover with cold water. Cover with a dinner plate to keep submerged, and let sit at room temperature 1 hour. Then rinse a drain thoroughly when ready to use.

And/or peel potatoes and slice 1/8-inch thick; soak in bowl of cold water. Drain thoroughly when ready to use, and salt lightly.'

Or slice zucchini 1/4-inch thick; salt lighlty.

Heat oil in saucepan, and sauté onion and garlic; add meat and brown until pink is gone. Drain off fat; add tomato paste, water, and seasonings. Simmer, uncovered, 5 minutes.

Butter a 3-qt. oblong baking dish; add a layer of eggplant, potatoes, or zucchini, and sprinkle lightly with pepper. Pour over half of the Parmesan sauce. Add all of the meat sauce as the next layer. Layer remaining potatoes, eggplant, or zucchini over the meat; sprinkle lightly with pepper, and pour remaining sauce over all. Bake at 375F 1 hour (or until potatoes are tender) and the top is lightly browned. Allow to stand about 10 minutes before cutting into squares. [Freezes well, wrapped in foil. To serve, thaw and bake at 400F about 20 minutes.]

Serves 6-8

Parmesan Sauce

4 large eggs 1/4 cup butter 1/4 cup flour 2 cups milk 1/2 tsp. salt dash of pepper 1/2 cup grated Parmesan cheese

Beat eggs to light froth. Melt butter in heavy saucepan, and stir in flour. Cook one minute, and remove from heat. Gradually stir in milk; cook over medium heat, stirring constantly until mixture thickens and comes to a boil. Continue stirring and boiling one minute, then remove from heat. Stir a small amount of the hot sauce into the eggs, then stir the eggs into the saucepan. Blend in salt, pepper and cheese, and use as directed in Moussaka.