Vegetarian Greek Eggplant Moussaka - cooking recipe

Ingredients

1 cup finely chopped onion
1 1/2 lbs real ground beef or 1 1/2 lbs lamb
garlic clove
1 teaspoon dried basil
1/2 teaspoon dried oregano, cinnamon & seasoned salt
pepper
2 tablespoons parsley
8 ounces tomato sauce
2 small eggplants
2 tablespoons mint, spice (Sauce & Filling)
2 tablespoons all-purpose flour
1/4 teaspoon salt
2 teaspoons dried rosemary (sauce)
2 cups low-fat milk
egg
1 teaspoon dried rosemary (filling)
dill weed, spice (I usually equal with mint, sauce & filling)
6 tablespoons grated parmesan cheese
1/2 cup cheddar cheese
2 tablespoons butter

Preparation

Filling: Preheat oven to 350. In lg. non stick skillet, saute onion, beef/soy meat & garlic. When meat is done, drain excess fat. Add basil, oregano, cinnamon, seasoned salt, pepper, & tomato sauce. Bring to a boil then reduce heat & simmer uncovered 20 minutes. Meanwhile, halve unpeeled eggplants lengthwise. slice crosswise into 1/2 in thick slices. set aside. Sauce: In medium saucepan, melt butter. Stir in flour& salt. Add milk gradually, stirring over low heat, until mixture comes to boil and thickens. remove from heat. In small bowl whisk eggs. Pour egg mixture into saucepan & whisk to blend well. Set aside. In 9x13 inch baking dish, layer half eggplant, overlapping is ok. sprinkle with 2 Tbs. each Parmesan & cheddar, then spoon meat filling evenly over top. Sprinkle with another 2 Tbs. of each cheese. layer remaining eggplant over top. Pour sauce over all. Sprinkle with remaining cheese. Bake 40 minutes or until Golden brown & sauce is set. Let stand about 10 minutes before cutting and serving.