Our best moussaka recipe uses our Sukey's Pasta Sauce, which minimizes your prep time.

2 medium eggplants,
1 to 1-1/2 lbs. Each
olive oil

White Sauce:
3 tablespoons butter
¼ cup flour
2 cups hot milk
½ teaspoon salt
¼ teaspoon freshly ground pepper
1/8 teaspoon nutmeg
1 cup mozzarella

½ cup mozzarella for topping
2 jars Sukey's Pasta Sauce
½ teaspoon cinnamon

1. Cut eggplant into ¼-inch slices. Lightly salt them on paper towels. Let stand 20 minutes, then pat dry.

2. Brush cookie sheets with olive oil. Place eggplant slices on cookie sheet, cover with aluminum foil. Put in 350 degree preheated oven for 15 minutes.

3. Make a white sauce by cooking the butter and flour together for 2 minutes without coloring. Turn off heat, blend in the hot milk, salt, pepper and nutmeg, and simmer 8 minutes. Remove the sauce from the heat. Blend in the cup of mozzarella.

4. Blend in ½ teaspoon cinnamon with Sukey's Pasta Sauce.

5. Oil 9x11 pan with olive oil. Line it with a layer of eggplant slices, pressing them down and together. Spoon on Sukey's Pasta Sauce, add another layer of eggplant, then sauce, the final layer of eggplant, and then the final spooning of sauce.

6. Spoon the hot white sauce over the top, shake the casserole to let some of the white sauce sink down, then spread the entire ½ cup of mozzarella over the top. At this point it can be covered and refrigerated up to a day.

7. Bake uncovered for 45 minutes or so in a preheated 350 degree oven until bubbling hot and the top has browned slightly. Serve warm or tepid but not too hot. It's all great cold.