Moussaka 2
             
      2 md Eggplants                           4 sm Zucchini; sliced
           Salt                                4 md Potatoes; thinly sliced
           Olive oil                                Grated cheese
  1 1/2 lb Ground beef                       1/2 c  Water
      2    Onions; chopped                   3/4 c  Flour
    3/4 c  Butter                              1 qt Hot milk
      1 ts Tomato paste                        6    Eggs
      1 ds Cinnamon                          1/4 c  Bread crumbs

  Slice eggplant, sprinkle with salt, and place in colander.  Weigh
  down with a heavy plate for several hours.  Then brush slices with
  oil and broil lightly.  Saute beef and onions in 5 tablespoons of the
  butter.  Add tomato paste, cinnamon, and salt and pepper and mix
  well.  Sprinkle bottom of a greased baking dish with bread crumbs.
  Alternate layers of vegetables and meat in the pan, sprinkling each
  layer with cheese.  The top layer should be vegetables.  Dot with 1
  tablespoon butter and add water. Set aside.

  In saucepan melt remaining 6 tablespoons butter.  Add flour and cook,
  stirring, until well mixed and beginning to brown.  Slowly stir in
  milk and cook, stirring, until sauce is smooth and thickened.  Beat
  eggs with a little of the hot sauce, then stir in to remaining sauce.
  Remove from heat.  Pour a little more than half the sauce over the
  vegetables and bake in a 350 F oven for 10 minutes.  Meanwhile return
  remaining sauce to low heat and cook, stirring, until thick.  Pour
  into casserole and sprinkle with cheese.  Continue to bake for 45 to
  50 minutes longer or until golden brown.