Moussaka

Preheat oven to 375F. Lightly coat a 9 by 13-inch baking pan with canola oil spray.

In a large saucepan, sauté onion in canola oil until translucent. Add cloves, nutmeg, black pepper and bay leaf. Continue to sauté over low heat for 1 more minute.

In a large bowl, mix cornstarch and milk with a wire whisk. Add to sautéed onion mixture and bring to a simmer. Simmer for 2 to 3 minutes, or until thickened. Add Worcestershire, garlic powder, salt, and vinegar. Cool completely. Add egg yolk and mix well. Set aside.

In a large saucepan, brown lamb in 1 tablespoon of olive oil over medium heat. Drain fat and remove lamb from pan. Sauté 2nd onion and garlic with remaining olive oil until translucent. Add cooked lamb, black pepper and allspice. Sauté briefly. Add tomatoes and continue to simmer for 5 minutes.

Wrap bay leaf, whole cloves and cinnamon sticks in cheesecloth and tie with a string to form a sachet. Add to lamb mixture along with beef stock, salt and cane sugar. Continue to simmer until all liquid has evaporated.

Place whole eggplant on a baking sheet and roast in oven for 30 minutes. Cover and let sit for 15 minutes. Cool and peel. Slice eggplant into 1/2-inch slices.

Spread bread crumbs in bottom of prepared baking pan. Layer half of eggplant over bread crumbs and season with ¼ teaspoon salt. Top with lamb sauce. Layer remaining eggplant over sauce in opposite direction. Season with remaining 1/4 teaspoon salt. Pour béchamel over eggplant. Top with feta cheese.

Bake for 35 to 45 minutes, or until bubbly. Cut into 9 equal portions.