Moussaka Serves 6

Peel 1 eggplant and slice 1/4″ thick. Saute in olive oil. Reserve. Halve 3 unpeeled eggplants lengthwise. Saute slowly,cut side down. Remove pulp w/o breaking skin. Chop pulp w lamb. Add onion, mushrooms, garlic, parsley, thyme,stock, tomato paste, salt and pepper. Add 2 beaten eggs. Line oiled 2 qt mold w eggplant skins. Leave enough to foldover. Blend flour in 2 T butter over low heat. Cook 1 min, stirring. Add sour cream or yogurt, salt and nutmeg. Boil,stirring 1 min. Cool slightly. Sitr in ricotta and 3 beaten egs. Fill mold w layers of meat, cheese and eggplant slices. Fold ends of skin over. Place in pan of hot water. Bake 1-1.5 hours at 375. Cool 10 min. Unmold and serve w rich bechamel sauce

Eggplant 4
Lamb 1 lb ground cooked
Onion 0.5c chopped cooked
Mushrooms 0.5lb chopped cooked
Garlic 1 clove crushed
Parsley 0.25c chopped
Thyme 0.25tsp
Stock 4-6 cups
Tomato Paste 1T
Salt
Pepper
Egg 5 beaten
Flour 0.25c
Butter 2T
Sour Cream 2c
Nutmeg 1 dash
Cheese, Ricotta 1c