Eggplant Moussaka - eggplant

Method

• Preheat the oven to 500 degrees.
• Trim off the ends of the eggplant.
• Cut the eggplant into 12 slices of equal width.
• Set aside.
• Heat the 1 tablespoon olive oil in a skillet, and add the onions and garlic.
• Cook, stirring, until onions are wilted.
• Add the meat and cook, chopping down with the edge of a heavy metal kitchen spoon to break up any lumps.
• Add salt, pepper and cinnamon.
• Cook, stirring, until the meat loses its raw look.
• Add the wine, broth and 1 cup of the crushed tomatoes and stir.
• Bring to a boil and cover.
• Simmer for 10 minutes.
• Meanwhile, melt the butter in a saucepan, and add the flour, stirring with a wire whisk.
• Add the milk while stirring rapidly with the whisk.
• Season with salt and pepper.
• Stir in the remaining 1/4 cup crushed tomatoes.
• Bring to a simmer, and cook for 5 minutes.
• Stir in the egg yolk, and remove from the heat.
• Sprinkle the eggplant slices with salt and pepper.
• Heat 1 tablespoon of the corn oil in a large nonstick skillet, and add enough eggplant slices to cover the bottom.
• Cook about 45 seconds on one side; turn the slices and continue cooking for about 45 seconds.
• Remove the slices and drain.
• Continue cooking the remaining eggplant in the same manner, adding a little more oil as necessary for each batch.
• Arrange about a third of the eggplant slices in one layer on the bottom of a 2 1/2-quart baking dish.
• Spoon a third of the meat sauce over the eggplant slices.
• Continue making the layers in the same manner, ending with a layer of meat sauce.
• Spoon the white sauce over all.
• Sprinkle the cheese over all, and place the dish in the oven.
• Bake 15 minutes.
• If desired, run the dish briefly under the broiler until the cheese is lightly browned.