Eggplant Moussaka

Preparation

1. Step 1

   Preheat the oven to 500 degrees.

2. Step 2

   Trim off the ends of the eggplant. Cut the eggplant into 12 slices of equal width. Set aside.

3. Step 3

   Heat the 1 tablespoon olive oil in a skillet, and add the onions and garlic. Cook, stirring, until onions are wilted. Add the meat and cook, chopping down with the edge of a heavy metal kitchen spoon to break up any lumps. Add salt, pepper and cinnamon. Cook, stirring, until the meat loses its raw look.

4. Step 4

   Add the wine, broth and 1 cup of the crushed tomatoes and stir. Bring to a boil and cover. Simmer for 10 minutes.

5. Step 5

   Meanwhile, melt the butter in a saucepan, and add the flour, stirring with a wire whisk. Add the milk while stirring rapidly with the whisk. Season with salt and pepper. Stir in the remaining ¼ cup crushed tomatoes.

6. Step 6

   Bring to a simmer, and cook for 5 minutes. Stir in the egg yolk, and remove from the heat.

7. Step 7

   Sprinkle the eggplant slices with salt and pepper. Heat 1 tablespoon of the corn oil in a large nonstick skillet, and add enough eggplant slices to cover the bottom. Cook about 45 seconds on one side; turn the slices and continue cooking for about 45 seconds. Remove the slices and drain.

8. Step 8

   Continue cooking the remaining eggplant in the same manner, adding a little more oil as necessary for each batch.

9. Step 9

   Arrange about a third of the eggplant slices in one layer on the bottom of a 2½-quart baking dish. Spoon a third of the meat sauce over the eggplant slices. Continue making the layers in the same manner, ending with a layer of meat sauce. Spoon the white sauce over all.

10. Step 10

    Sprinkle the cheese over all, and place the dish in the oven. Bake 15 minutes. If desired, run the dish briefly under the broiler until the cheese is lightly browned.