Title: Moussaka #6
Categories: Lamb Casserole Greek
Yield: 12 Servings

3		Eggplant
2	lb	Lamb or beef, ground
2		Onion; chopped
1		Garlic clove; minced
1/4	ts	Cinnamon
1/2	ts	Nutmeg
1/2	ts	Fines herbes *
2	tb	Parsley
8	oz	Tomato sauce
1/2	c	Red wine
		Olive oil
		Butter
		Salt & pepper; to taste
4	c	Bechamel Sauce
3		Egg yolk (opt)
		Grated cheese

My notes: * fines herbes is a mixture of tarragon, chives, and parsley. [km]

(This dish is very similar to Eggplant Parmigian' and could probably be converted to a vegetarian dish by simply omitting the meat called for.) [km]

Peel and cut the eggplant lengthwise into 1/2-inch slices; sprinkle with salt and set aside on paper towels to absorb the moisture. (This step is to remove the bitter taste, so do not omit!)

Meanwhile prepare the meat sauce. Saut# the ground meat in butter, with salt and pepper, onions and garlic, crumbling the meat with a fork. When the meat is evenly browned, add 1/4 tsp cinnamon, 1/4 tsp nutmeg, fines herbes, parsley and tomato sauce; stir, mix well, add wine, and simmer for 20 minutes. Wipe the salted eggplant; lightly oil a skillet with pastry brush and quick fry the eggplant over very high heat; lay on paper towels to drain. (By following this method carefully your eggplant will not abosrb too much oil.)

In a greased 9x13x2 baking pan, place a layer of eggplant, top with meat mixture, sprinkle with grated cheese, cover with the remaining eggplant, sprinkle with grated cheese, and cover with bechamel sauce. (Add 1/4 tsp nutmeg to the bechamel, and for an exceedingly rich sauce, add 3 egg yolks to the sauce after it is cooked.) Top Moussaka lavishly with grated cheese, and bake at 350 degrees for 1 hour. Allow to cool, and then cut into 3-inch squares.

Variations: Substitute 2 pounds zucchini, sliced lengthwise and fried, for the eggplant. Or, sustitute 2 pounds potatoes, peeled, cut in 1/4- inch slices and fried, for the eggplant.

Source: Greek Cooking for the Gods by Eva Zane per Karen Mintzias Fidonet COOKING echo

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