Title: 617628 Moussake (Greek)
Categories: Ethnic Vegetable
Yield: 6 Servings
| 2 | md | Eggplants |
| 1/2 | lb | Ground beef |
| 1 | c | Chopped onion |
| 1/4 | c | Burgundy wine |
| 1/4 | c | Water |
| 2 | tb | Parsley flakes |
| 3 | tb | Tomato paste |
| 1 | ts | Salt Dash pepper |
| 1/4 | c | Bread crumbs |
| 2 | | Beaten eggs |
| 1/4 | c | Grated sharp American cheese Dash cinnamon |
| 1/4 | c | Bread crumbs |
| 3 | tb | Butter or margarine |
| 3 | tb | Flour |
| 1 1/2 | c | Milk |
| 1/2 | ts | Salt Dash pepper Dash nutmeg |
| 1 | | Beaten egg |
| 1/4 | c | Shredded sharp American cheese |
Oven temperature - 350 degrees. Pare eggplants; cut into slices 1/4 inch
thick. Sprinkle with a little salt and set aside. In skillet, brown meat
and onion; drain off fat. Add wine, water, parsley, tomato paste and 1
teaspoon salt and dash pepper. Simmer until liquid is nearly absorbed.
Cool. Stir in 1/4 cup bread crumbs and 2 beaten eggs, the first 1/4 cup
cheese and cinnamon. In sauce pan melt butter, stir in flour and milk and
stir until thickened. Add a little of the hot sauce to the one beaten egg;
return to hot mixture. Cook over low heat 2 minutes, stirring constantly.
Brown eggplant slices on both sides in a little hot oil. Sprinkle bottom of
12 x 7 1/2 x 2 inch baking dish with remaining bread crumbs. Cover with
layer of eggplant slices; spoon on all meat mixture. Arrange remaining
eggplant over meat. Pour milk-egg sauce over top with remaining 1/4 cup
shredded cheese. Bake in over for about 45 minutes. Serve hot with
spaghetti sauce and Greek salad.