MUSSAKA Eggplant      layered with spiced Lamb It is said that this is the national dish of Greece. This is certainly true. But it can also be claimed as the national dish of Turkey. The frying of Eggplant probably originated in Greece, while the addition of the Bechamel Sauce as a topping probably originated in the royal kitchens of the Turkish Sultans. Let's just say that it is a dish shared and enjoyed by both countries. I have never met anyone who does not like Mussaka, and with good reason. It is simply delicious! DE-GORGE THE EGGPLANT (drain the bitter juice) 4 lbs Eggplant (about 3 - 4 medium to large Eggplants) 1/4 cup Coarse Salt PREPARE THE MEAT 1 Tbl Olive Oil 2 cups Onion (finely chopped) 1 tsp crushed Garlic 1 lb ground Lamb 1/4 tsp ground Allspice 1/4 tsp ground Cinnamon 1/4 tsp ground Black Pepper 2 Tbls Tomato paste (disolved in 1 cup of Water) FRY THE EGGPLANT plain Flour to dust the Eggplant slices (about 1/2 cup) 1/2 cup Oil (Peanut, Sunflower, Corn, etc) 3 Tbl Olive oil MAKE THE TOPPING (Bechamel Sauce) 4 Tbls Butter 5 Tbls Flour 2 1/2 cups milk 1/8 tsp ground Black OR White Pepper 1/8 tsp ground Nutmeg 1/8 tsp Salt 1 Egg Yolk DE-GORGE THE EGGPLANT (drain the bitter juice) 1. Peel the skin off of 2 of the 4 eggplants (with a potato peeler)           so that the final dish has some skin but not too much.           (Some people prefer to peel ALL of the Eggplant,           (others prefer NOT to peel.) 2. Slice Eggplant crosswise into 1/2" slices 3. Sprinkle Coarse Salt on all of the slices.           Stand them upright in a large colander over a large bowl.           The Salt will cause a bitter juice to exude from the eggplants.           Set aside to drain about 30 - 45 minutes. PREPARE THE MEAT 4. Meanwhile, heat a 10" frying pan.           Add 1 Tbl Olive Oil           Add Onions, saute on medium-high heat 8-10 minutes,           stirring occasionally, until they begin to brown. 5. Add Garlic, cook 1 more minute, stirring. 6. Add ground Lamb, mashing it with the back of a wooden spoon,           breaking up the meat into small bits           Cook until the meat has lost all of its pink color. 7. Add Allspice, Cinnamon, Black Pepper and Tomoto Paste with water.           Stir Well, lower heat, simmer slowly partly covered 1/2 hour.           Toward the end of the time, remove the cover to evaporate liquid.           Meat mixture should be slightly moist but not runny when finished. FRY THE EGGPLANT 8. Rinse the Eggplant slices under cold running water.           Lay them on a large towel and dry well. 9. Pour Flour onto plate. 10. Heat large frying pan, add Oil, heat almost to the smoking point. (375º - 385º ) 11. Lightly dust the Eggplant slices with flour and slip them into the hot oil.           (only flour the Eggplant slices as you are ready to fry them           (flouring them ahead of time will cause the flour to become soggy. 12. Without crowding the pan, fry the Eggplant slices, in batches,           turning once, until they are well browned,           removing them to paper towels to drain.                     [Do NOT add oil to the pan when there is Eggplant in it !                     [Cold oil will immediately be absorbed by the Eggplant !                     [If you must add more oil, wait until one batch is finished,                     [then, add the oil and wait for it to heat up again.                     [If the Oil is hot enough, the Eggplant will not absorb too much. ASSEMBLE THE MUSSAKA 13. In a large baking dish (about 9" x 12" x 2 1/2")           put 1/3 of the Eggplant in one layer. 14. Spoon 1/2 of the meat on top of the Eggplant. 15. Place another 1/3 of the Eggplant on the meat. 16. Spoon the second half of meat on the second layer of Eggplant. 17. Finish with the last layer of Eggplant. Set aside. MAKE THE TOPPING (Bechamel Sauce) 18. Pre-heat oven to 375º F. 19. In a small sauce pan, heat the Milk to just below the simmer. 20. In a medium sauce pan, melt the Butter. 21. Add the Flour to the pot with the Butter,           stir slowly over medium heat until Butter and flour bubbles.           Continue cooking and stirring for about 3 minutes.           Adjust heat so that the Flour does NOT brown. 22. Remove from heat, let stand 30 seconds.           Pour hot milk in all at once, whisking vigorously,           scraping down sides of pan to incorporate all of the cooked Flour. 23. Once all af flour has been incorporated, bring to a slow boil,           continue stirring slowly for 2 minutes. 24. Remove from heat, add Pepper and Nutmeg.           Stir for about 1 minute off of heat to cool slightly. 25. In a small bowl, beat Egg Yolk,           add 2 - 3 Tbls of warm Sauce to Egg Yolk, stir.           Then add the warmed Egg Yolk back into the Sauce. Stir well. BAKE 26. Pour the Sauce on top of assembled Mussaka,           place in pre-heated 375º F oven on a mid-level OR upper-mid-level           Bake uncovered for 35 - 45 minutes           or until it is bubbling and the topping begins to brown. 27. Remove from oven, let stand about 10 - 15 minutes, Serve.