Moussaka

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Moussaka Ingredients

2 md Eggplants	2 Beaten eggs
1/2 lb Ground beef	1/4 c Grated sharp American
1 c Chopped onion	1/4 c Bread crumbs
1/4 c Burgundy wine	3 tb Butter or margarine
1/4 c Water	3 tb Flour
2 tb Parsley flakes	1 1/2 c Milk
3 tb Tomato paste	1/2 ts Salt
1 ts Salt	1 Beaten egg
1/4 c Bread crumbs	1/4 c Shredded sharp American

Instructions for Moussaka

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. Posted to MM-Recipes Digest V3 #253 Date: Mon, 16 Sep 1996 09:08:02 -0500 From: pickell@cyberspc.mb.ca (S.Pickell)

Main Ingredient: Cuisine: Greek

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