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Moussaka

2 tablespoons extra-virgin olive oil
1 pound chopped lamb or beef
1/2 onion, chopped
1/2 cup beef or vegetable stock
1 cup chopped, diced tomatoes
several sprigs of fresh parsley, chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 eggplants, medium to large
2 tablespoons oil or butter
3 tablespoons butter
4 tablespoons flour
4 cups milk
2 egg yolks, slightly beaten
salt and pepper, to your taste
1 cup bread crumbs
1/2 cup freshly grated Greek kasseri cheese, or Parmigiano-Reggiano cheese

Sauté the meat and onions until brown in the 1-2 tablespoons oil. Add the broth, tomatoes, parsley, salt, and pepper and bring to a boil, then reduce to simmer. Cook, uncovered, until the liquids are absorbed. Wash and dry the eggplant and cut into 1/2 inch slices. Sauté the eggplant in a little oil and remove slices to a platter. Set aside while you prepare the bechamel. In batter bowl, microwave the butter on high for 30 seconds to melt. Whisk in the flour, and then the milk, salt, and pepper. Microwave on high for 2 minutes. Whisk well. Microwave another 1-2 minutes, or until mixture is beginning to thicken. Carefully whisk in the egg yolks, adding a little of the hot mixture to the eggs first. Microwave 1-2 minutes, or until thickened. Arrange half of the eggplant slices in even rows in a medium-sized baking dish. Sprinkle with half the bread crumbs. Add half of the cheese to the meat mixture and spread this on top of the eggplant. Add another layer of eggplant, then cover with the sauce. Sprinkle the remaining cheese on top, and then the remaining bread crumbs. Drizzle with a little oil, if desired. Bake for 30-40 minutes in a preheated 350 degree oven.