Moussaka

Prep time : --- 45 minutes --- Cooking time : ---45 minutes ---Makes 4 serving

1------------------can (28 ounces) peeled , reduced-sodium whole tomatoes , drained and coarsely chopped

1 ------------------large yellow onion , finely chopped

2 ------------------cloves garlic , minced

1/2 ----------------teaspoon dried thyme , crumbled

1/2 ----------------teaspoon dried oregano , crumbled

1 1/2 -------------teaspoon salt

1/2 ----------------teaspoon black pepper

1 -------------------pound ground lean lamb shoulder

1/2 -----------------teaspoon ground cinnamon

1 -------------------large eggplant , cut into 1/2-inch rounds

6 -------------------tablespoons olive oil

2 -------------------tablespoons unsalted butter

2 -------------------tablespoons flour

1 ------------------- cup milk

1 --------------------egg , lightly beaten

1) In a 5 quart saucepan over moderately high heat , bring tomatoes , onions , garlic , thyme , oregano , 1 teaspoon of the salt and pepper to boil . Reduce the heat to moderately low and simmer , uncovered , stirring occasionionally for 20 minutes .

2) Meanwhile , in a large slillet over moderate heat , saute lamb in its own fat until brown ---about 20 minutes . Stir lamb into tomato sauce , add cinnamon and set aside .

3) Preheat broiler . Brush both sides of eggplant generously with oil , place on baking sheet in a single layer , and broil about 4 inches from the heat , in batches if necessary , for 5 minutes on each side . Set aside .

4) Preheat the oven to 350*F . Arrange 1 layer of eggplant in an ungreased 8"x8"x2" baking dish and top with 1 1/4 cups meat sauce . Repeat layers twice .

5) In a medium-size saucepan over moderate heat , melt butter . Blend in flour and remaining 1/2 teaspoon salt . Gradually whisk in milk to make a white sauce and cook , whisking constantly , until thickened --- about 3 to 5 minutes . Whisk 2 tablespoons white sauce into egg , stir back into pan , and whisk until smooth .

6) Pour white sauce over moussaka and bake uncovered , until bubbling and lightly brown --- about 40 minutes . Let stand 10 minutes before serving .

Tip : Serve with a salad and your dinner is ready --- it's also heart healthy .