Lamb Moussaka

CUT eggplant into 1/4" (5mm) thick slices. Layer in colander, sprinkling each layer with salt. Let stand 30 minutes.RINSE eggplant; pat dry. Place in single layer on baking sheet. Brush with olive oil. Broil, turning once for 4 to 6 minutes on each side, until golden and softened. Set aside. Repeat until all eggplants are cooked.SAUTE zucchini in large oiled frying pan until tender-crisp. Set aside.Meat Sauce:COOK lamb in large saucepan on high heat, breaking up with spoon, for 5 minutes. Drain off fat. Add onions, garlic and oregano. Cook on medium for 5 minutes. Add tomatoes, tomato paste and wine. Simmer 10 minutes, or until mixture starts to thicken. Stir in parsley, salt and pepper. Set aside.White Sauce:MELT margarine in large saucepan. Add flour, mixing until smooth. Gradually add milk. Cook, stirring constantly until mixture comes to a boil and is thickened. Add salt and nutmeg. Add a bit of hot mixture to beaten eggs then return to saucepan and cook 2 minutes longer, stirring occasionally.To Assemble:Tips:Place pan on a baking sheet or piece of foil to catch any drips that may boil over.MAKE-AHEAD: After assembling, cool completely, uncovered in refrigerator. Cover with plastic wrap and refrigerate for 1 day or overwrap with heavy foil and freeze up to 3 weeks. Thaw in refrigerator 48 hours before baking.Replace lamb with beef.A thin bottom layer of sauteed sliced potatoes can be added.A make-ahead layered Greek casserole that's ideal for potlucks and family reunions.