MOUSSAKA

1 large (about 1 1/4 pounds) peeled eggplant
1/4 pound lean ground beef
1 crushed clove garlic
1/2 cup finely chopped onion
1 cup (8-ounce can) tomato sauce
1/4 teaspoon oregano leaves
1/2 teaspoon basil leaves
1/4 teaspoon ground cinnamon
1/2 teaspoon salt, divided use
1/8 teaspoon pepper
2 tablespoons butter
1 tablespoon flour
1/2 cup Carnation Instant Nonfat Dry Milk crystals plus water to make 1 cup liquid
1 slightly beaten egg
1/4 cup grated Parmesan cheese
1/4 cup grated Cheddar cheese
1 tablespoon dry bread crumbs

Cut eggplant in 1/4-inch slices. Drop in rapidly boiling salted water. Cover and boil 3-4 minutes. Drain well on paper toweling.

Brown beef in medium saucepan over medium heat.

Stir in garlic and onion. Add tomato sauce, oregano, basil, cinnamon, 1/4 teaspoon salt and pepper. Simmer, uncovered, 20 minutes, stirring occasionally.

Melt butter in saucepan over medium heat; blend in flour. Slowly stir in liquid instant milk and remaining 1/4 teaspoon salt. Cook until thickened, stirring constantly.

Quickly beat in egg; remove from heat.

To assemble:
In bottom of 10 x 6 x 2-inch baking dish layer half of eggplant slices; sprinkle with 2 tablespoons each of Parmesan and Cheddar cheeses. Stir bread crumbs into meat sauce; spread meat sauce over cheeses. Top with remaining eggplant. Pour cream sauce over all. Sprinkle top with remaining cheeses.

Bake in moderate oven (350 degrees F) 20-25 minutes. Cut into 4 to 6 portions.

Makes 4-5 servings
Source: How to Feed Your Family Better for Less (Carnation Instant Nonfat Dry Milk), Carnation Company, 1975