Moussaka

Heat the oven to 350 degrees. Slice the eggplant lengthwise and spread the slices on paper towels. Sprinkle with half the salt and let them drain for 10 to 15 minutes. Turn the pieces over and repeat with the remaining salt. Heat the butter in a large pan over moderate heat. Add the onions and garlic and cook until they are softened and translucent, about 5 minutes. Add the lamb and continue to cook for about 10 minutes or until the meat is no longer pink. Chop the tomatoes coarsely and add them to the meat. Stir in the tomato paste, half the reserved tomato juice, the thyme, nutmeg and pepper. Cook over moderate heat for 5 minutes. Check the seasoning and add more salt and pepper if desired. Pat the eggplant slices dry with paper towels. Heat 1/4 cup of the oil in a large skillet, add a third of the eggplant slices and fry until golden brown on both sides. Remove them from the skillet with a slotted spoon and drain on paper towels. Fry the remaining batches of eggplant slices in the same way. Place alternate layers of meat and eggplant in an ovenproof casserole, ending with a layer of eggplant. Cover and bake in the 350 degree oven for 40 minutes. Whisk together the eggs and the cream in a small bowl. Stir in the cheese. Remove the lid from the casserole and pour the egg mixture over the top of the moussaka. Return it to the oven and cook for a further 15 minutes, uncovered, until the topping is puffed and golden.