SKILLET MOUSSAKA

1 medium eggplant
2 tbsp flour
1 lb ground lamb or beef
1/2 cup chopped onion
1 clove crushed garlic
1 (8 oz) can tomato sauce
1/2 tsp dried whole oregano
1/4 tsp salt
1/4 tsp pepper
2 tbsp butter or margarine
2 tbsp flour
1 egg yolk
1 cup milk
1 cup (4 oz) shredded Monterey Jack cheese
Chopped fresh parsley (optional)

Peel eggplant, and cut into 1/2 in. pieces. Coat with 2 tbsp flour; set aside.

Cook lamb, onion, and garlic in a skillet over medium heat until meat is browned, stirring to crumble meat; drain off grease.

Add eggplant; cook 6-8 minutes, or until tender.

Stir in tomato sauce and seasonings; simmer 5 minutes.

Melt butter in a saucepan; stir in 2 tbsp flour.

Combine egg yolk and milk; add to butter mixture, and cook over low heat until slightly thickened, stirring constantly. Pour sauce over meat mixture; top with cheese. Cover and cook over medium heat just until cheese melts.

Garnish with parsley, if desired.

Servings: 4-6