Moussaka

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 2 medium eggplants
• 1/2 lb ground beef
• 1 cup chopped onion
• 1/4 cup burgundy wine
• 1/4 cup water
• 2 tablespoons parsley flakes
• 3 tablespoons tomato paste
• 1 teaspoon salt
• 1 dash pepper
• 1/4 cup breadcrumbs
• 2 beaten eggs
• 1/4 cup grated sharp american cheese
• 1 dash cinnamon
• 1/4 cup breadcrumbs
• 3 tablespoons butter or 3 tablespoons margarine
• 3 tablespoons flour
• 1 1/2 cups milk
• 1/2 teaspoon salt
• 1 dash pepper
• 1 dash nutmeg
• 1 beaten egg
• 1/4 cup shredded sharp american cheese

Recipe

• 1 preheat oven to 350° degrees.
• 2 pare eggplants; cut into slices 1/4 inch thick.
• 3 sprinkle with a little salt and set aside.
• 4 in skillet, brown meat and onion; drain off fat.
• 5 add wine, water, parsley, tomato paste and 1 teaspoon salt and dash pepper.
• 6 simmer until liquid is nearly absorbed.
• 7 cool.
• 8 stir in 1/4 cup bread crumbs and 2 beaten eggs, the first 1/4 cup cheese and cinnamon.
• 9 in sauce pan melt butter, stir in flour and milk and stir until thickened.
• 10 add a little of the hot sauce to the one beaten egg; return to hot mixture.
• 11 cook over low heat 2 minutes, stirring constantly.
• 12 brown eggplant slices on both sides in a little hot oil.
• 13 sprinkle bottom of 13x9" inch baking dish with remaining bread crumbs.
• 14 cover with layer of eggplant slices; spoon on all meat mixture.
• 15 arrange remaining eggplant over meat.
• 16 pour milk-egg sauce over top with remaining 1/4 cup shredded cheese.
• 17 bake in over for about 45 minutes.
• 18 serve hot with spaghetti sauce and greek salad.