Title: Eggplant Moussaka
Categories: Greek Living Beef Main
Yield: 1 Servings
| 1 1/2 | | Pounds ground beef |
| 3 | tb | Chopped onion |
| 1 | | (8-ounce) can tomato sauce |
| 2 | tb | Minced fresh parsley |
| 1/4 | ts | Salt |
| 1/8 | ts | Pepper |
| 1/8 | ts | Ground cinnamon |
| 1 | c | Water |
| 3 | md | Eggplants |
| | | Olive oil |
| 2 | c | (about |
| 8 | | Ounces) shredded mozzarella |
| | | Divided |
| 1/3 | c | Butter or margarine |
| 1/3 | c | Plus |
| 2 | tb | All-purpose flour |
1 (12-ounce) can evaporated milk 1 cup water 2 eggs, beaten 1 teaspoon
ground nutmeg Cook ground beef and onion in a large skillet until meat is
browned, stirring to crumble meat; drain. Stir in tomato sauce and next 5
ingredients. Cover and simmer 45 minutes.Peel eggplants, and cut into
1/4-inch slices. Cook in hot oil until slightly tender; drain and cool.
Arrange slices in a lightly greased 13- x 9- x 2-inch baking dish; top with
meat mixture, and sprinkle with 1 cup cheese.Melt butter in a heavy
saucepan over low heat; add flour, stirring until smooth. Cook 1 minute,
stirring constantly. Gradually add milk and 1 cup water; cook over medium
heat, stirring constantly, until thickened and bubbly. Stir in eggs,
nutmeg, and remaining 1 cup cheese. Pour sauce over meat mixture. Bake at
350 degrees for 45 minutes or until top is golden brown. Cool slightly
before cutting into squares. Yield: 6 servings.