Lamb Moussaka

CUT eggplant into 1/4" (5mm) thick slices.

Layer in colander, sprinkling each layer with salt.

Let stand 30 minutes.RINSE eggplant; pat dry.

Place in single layer on baking sheet.

Brush with olive oil.

Broil, turning once for 4 to 6 minutes on each side, until golden and softened.

Set aside.

Repeat until all eggplants are cooked.SAUTE zucchini in large oiled frying pan until tender-crisp.

Set aside.Meat Sauce:COOK lamb in large saucepan on high heat, breaking up with spoon, for 5 minutes.

Drain off fat.

Add onions, garlic and oregano.

Cook on medium for 5 minutes.

Add tomatoes, tomato paste and wine.

Simmer 10 minutes, or until mixture starts to thicken.

Stir in parsley, salt and pepper.

Set aside.White Sauce:MELT margarine in large saucepan.

Add flour, mixing until smooth.

Gradually add milk.

Cook, stirring constantly until mixture comes to a boil and is thickened.

Add salt and nutmeg.

Add a bit of hot mixture to beaten eggs then return to saucepan and cook 2 minutes longer, stirring occasionally.To Assemble:Tips:Place pan on a baking sheet or piece of foil to catch any drips that may boil over.MAKE-AHEAD: After assembling, cool completely, uncovered in refrigerator.

Cover with plastic wrap and refrigerate for 1 day or overwrap with heavy foil and freeze up to 3 weeks.

Thaw in refrigerator 48 hours before baking.Replace lamb with beef.A thin bottom layer of sauteed sliced potatoes can be added.A make-ahead layered Greek casserole that's ideal for potlucks and family reunions.