Bean Moussaka
1 large or 2 small eggplants (2 to 2 1/2 pounds), sliced paper-thin
For the Filling:
12 ounces Randall Great Northern Beans, drained and rinsed
2 tablespoons olive oil
1 large onion, chopped
1 clove garlic, chopped
2 cups fresh or canned tomato pulp
2 to 4 tablespoons dry red wine (optional)
1/2 teaspoon salt (omit if beans are salted)
pepper
1/2 teaspoon cinnamon
For the Sauce:
2 tablespoons butter
1/4 cup whole wheat flour
2 cups milk
1/2 teaspoon salt
1/4 teaspoon nutmeg
1 cup grated Parmesan cheese
2 eggs
Sprinkle sliced eggplant with salt and let sit for about 30 minutes to draw out moisture.
Chop beans coarsely. To prepare filling, heat oil in a 1 to 2 quart pot and cook onion and garlic over moderate heat until just beginning to color. Add tomato, wine, salt, pepper, cinnamon, and chopped beans, and simmer uncovered until thick, 15 to 20 minutes.
To prepare sauce, melt butter in a small saucepan. Stir in flour and, when smooth, gradually add milk. Stir over moderate heat until mixture thickens and comes to a boil. This will take 5 to 10 minutes. When thick, add salt and nutmeg, remove from heat, and stir in 2/3 cup of the cheese. Let sauce cool a bit while you assemble the casserole. Then beat eggs lightly, beat in a little of the cheese sauce to temper, and slowly beat back into the remaining sauce with a fork.
Preheat oven to 350 degrees. To assemble the casserole, pour oil over the bottom of a 9 x 13 inch or 2 1/2 quart casserole to cover generously. Layer one third the eggplant in overlapping slices. Spread half the bean filling over eggplant; cover with another layer of eggplant, beans, and remaining eggplant.
Pour sauce over all and sprinkle with remaining 1/3 cup of cheese. Bake for about 1 hour until top is browned and eggplant is tender. Let sit at room temperature for at least 10 minutes before cutting.
Serves 6.