Title: Out of This World Skillet Moussaka
Categories: Greek Main
Yield: 6 Servings
| 1 | md | Eggplant |
| 4 | tb | Flour |
| 1 | lb | Grd lamb or lamb/grd beef |
| | | Combined |
| 1/2 | c | Chopped onion |
| 1 | cl | Garlic, crushed |
| 1 | | 8oz cn tomato sauce |
| 1/2 | ts | (heaping fresh chopped |
| | | Or dried oregano leaves |
| 1/4 | ts | Cinnamon |
| | | Salt |
| | | Freshly grd black pepper |
| 2 | tb | Butter |
| 1 | | Egg yolk |
| 1 | c | Grated Kefalotiri or |
| | | Parmesan cheese |
| GARNISH |
| 3 | | Heaping tb finely chopped |
| | | Fresh rosemary or oregano |
Peel the eggplant and cut the flesh into 1/2-inch pieces. Toss to coat with
2 T flour and set aside. Place the lamb, onion, and garlic in a heavy
skillet. Cook over medium heat, stirring to crumble the meat. When the meat
is browed, drain and then return the meat mixture to the skillet. Add the
eggplant, and cook 6-8 minutes, or until tender. Stir in the tomato sauce,
oregano, cinnamon, salt, and pepper and simmer for 5 minutes. Melt the
butter in a saucepan. Stir in remaining 2 T flour; cook stirring, 2
minutes. Add the milk, and bring to the boil. Pour a portion into the egg
yolk, whisk together, and then return the yolk mixture to the pan. Combine
well. Pour the sauce over the meat mixture and top with the cheese. Cover
and cook over medium heat until the cheese melts. Garnish with the fresh
rosemary or oregano if desired. Reheats in microwave or oven. Freezes well
in an airtight container. Nathalie Dupree Cooks for Family and Friends