Moussaka

Slice eggplants lengthwise in 1/2" slices. Place in a colander with salt. Place a weight on top. Let stand 1 hour to remove bitterness. Grind meat. Cook onions and coriander seeds and garlic in oil until onions are transparent. Stir in ground meat and cook until all red disappears. Season with the spices and salt and pepper. Stir in tomato sauce and beef broth. Simmer half covered 1 hour, adding more broth or water if it becomes dry. Wash eggplant to remove the salt and dry very well on paper towels. Fry in peanut oil just until brown. Transfer to paper towels to remove fat. Spread breadcrumbs in the bottom of a Pyrex dish or a deep baking dish. Place a layer of eggplant, may overlap but must cover all the bottom. Spread a layer of meat. And keep alternating meat and eggplant. Set aside Make the bechamel: Melt butter, stir in flour and cook 2 minutes. Add milk stirring vigorously not to form lumps season with salt and white pepper..Cook until thick Stir in cheese and let cool 10 minutes. Stir in eggs. Spread a thick layer on top of moussaka. Sprinkle with some more cheese. Bake at 350 F until top is golden, about 45 minutes. Let cool 10 minutes. Cut into squares and serve. NOTES : The choice of spices goes according to one's taste but the cinnamon cannot be omitted. Zahtar, is a mixture of wild thyme, roasted sesame seeds, the ground sour red cherries of the sumac tree, and salt.