Eggplant Moussaka

Slice eggplant, without peeling, about 1/2 inch thick. Fry in fat or oil over brisk heat until lightly browned on both sides. Meantime, cook beef in the olive oil until it loses its red color, stirring often with a fork to keep it broken up. Season to taste with salt and pepper. Place a layer of eggplant slices in the bottom of a shallow 1 1/2 -quart baking dish. Put meat on top of them. Add another layer of eggplant slices. Pour Bechamel over and sprinkle cheese on top. Bake in preheated hot oven (400F) for 15 to 20 minutes, or until top is golden-brown and crisp. Makes 4 servings.