Recipe#6560

Title: 617628 Moussake (Greek)

From: S.Pickell) 
Date: Mon, 16 Sep 1996 09:08:02 CDT 

      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 T  Parsley flakes
      3 T  Tomato paste
      1 t  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 T  Butter or margarine
      3 T  Flour
  1 1/2 c  Milk
    1/2 t  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.