Moussaka

Thinly slice eggplant and put into a colander. Sprinkle with s/p and let drain 1 hour. Heat 1 T oil. Add onions and cook until soft. Add meat and brown. Add tomatoes, tomato paste, spices, wine and 1/2 cup water. Cover; simmer 30 minutes. Remove lid and cook until mixture is dry. Pat eggplants dry with paper towels. Heat 1/2 inch oil in skillet. Fry eggplants, turning once, until begining to brown. Drain on paper towels. Preheat oven to 350.

To make sauce, melt butter, stir in flour an dcook 2 minutes over low heat. Remove from heat. Gradually stir in milk and yogurt. Return to heat. Stir until thick and smooth. Simmer 5 minutes. Season with s/p. Put a layer of eggplant in a baking dish. Cover with 1/2 of meat mixture, then half of remaining eggplant slices. Cover with remaining meat and eggplant slices. Pour sauce over top. Sprinkle with cheese. Bake at 350 for 40 minutes or until brown. Serves 6