This very popular Greek dish was obtained from Agriculture Canada. Makes 4 servings

1/3 cup Chopped onions 75 mL
1 Garlic clove, crushed 1
2 tsp Oil 10 mL
3/4 lbs Ground Beef or Lamb 375 g
1/2 tsp ea. Oregano, basil, cinnamon and salt 2 mL
1/4 tsp Pepper 1 mL
1 cup Tomato Sauce 250 mL
1 Small eggplant 1
1/4 cup Butter 50 mL
1/3 cup Flour 75 mL
1/2 tsp Salt 2 mL
Dash pepper
1 cup Milk 250 mL
1/3 cup Grated Parmesan cheese 75 mL

Sauté onion and garlic in oil until onion is transparent. Add meat and brown. Drain off fat. Add oregano, basil, cinnamon, salt, pepper and tomato sauce. Cover and simmer 30 min. Peel eggplant and cut in thin slices. Place eggplant in shallow pan and sprinkle with salt. Cover eggplant with boiling water and let stand 5 min. Drain eggplant well. Melt butter. Blend in flour, 1/2 tsp [2 mL salt] and dash pepper. Gradually add milk. Stir and simmer until smooth and thickened. Remove from heat. Layer half of eggplant in 8 inch [20 cm] baking dish. Pour meat sauce over eggplant and top with remaining eggplant. Pour cream sauce over eggplant and sprinkle with cheese. Bake at 350°F [180°C] until golden brown (35 to 40 min). Cool slightly and cut in squares.

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