Moussaka

* Note: See the "Greek Tomato Sauce" recipe which is included in this collection.

Slice the eggplants 1/4-inch thick and sprinkle with the salt. Place in a colander to drain for 1/2 hour.

Prepare the meat sauce by heating a large non-stick frying pan or porcelain-lined stove-top casserole and adding the onions and 2 tablespoons olive oil.

Saute until the onions are clear, then add the meat. Saute until the meat begins to brown. Add the salt and tomato sauce and simmer for 30 minutes, uncovered. Taste for optional cinnamon and stir in the cheese. Set aside.

Rinse the eggplant slices and pat dry with paper towels. Pour the 1/2 cup olive oil onto a large baking sheet and dip the slices in it, coating both sides. Arrange the slices on the sheet and bake at 425 degrees for 30 minutes, turning once during this time. The slices should be tender.

Prepare the topping by melting the butter in a small frying pan and stirring in the flour, making a roux. Cook for a few moments.

Heat the milk in a saucepan and stir in the butter-flour mixture, using a wire whip. Stir over medium heat until it thickens.

Stir in the salt, nutmeg and cheese. Stir 1 cup of the hot sauce into the beaten eggs, using the wire whip. Stir this mixture back into the saucepan and stir the whole over medium heat until it is thick and rich.

THE CONSTRUCTION: Arrange half of the eggplant in the bottom of a 9- by 13-inch baking pan and top with the meat mixture. Place the remaining eggplant slices on the meat and pour the topping over the whole. Sprinkle the cheese for garnish on top and bake at 350 degrees for 1 hour.

Cut into squares at serving time.