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617628 Moussake (Greek)

ethnic, vegetables

2 medium eggplants
1/2 lb ground beef
1 cup chopped onion
1/4 cup burgundy wine
1/4 cup water
2 tablespoon parsley flakes
3 tablespoon tomato paste
1 teaspoon salt dash pepper
1/4 cup bread crumbs
2 beaten eggs
1/4 cup grated sharp american cheese dash c; innamon
1/4 cup bread crumbs
3 tablespoon butter or margarine
3 tablespoon flour
1 1/2 cup milk
1/2 teaspoon salt dash pepper dash nutmeg
1 beaten egg
1/4 cup 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.

Yield: 6 servings

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