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 pork 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 occasionally for 20 minutes .
2 . Meanwhile , in a large skillet over moderate heat , saute pork in its own fat until brown ---about 20 minutes . Stir pork 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 .
