Moussaka

Yield: 6 large servings

2 medium eggplants
Cooking oil
1 1/2 pounds ground meat (lamb or beef)
1 cup chopped onion
1/3 cup burgundy wine
2 Tablespoons dried parsley
5 Tablespoons tomato paste
1/3 cup water
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup grated cheddar cheese
1 cup fine bread crumbs
4 eggs
1/4 teaspoon cinnamon
6 Tablespoons butter
1/2 cup flour
3 cups milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg
Paprika

Slice the eggplant into 1/2 inch thick slices, sprinkle with salt, and
set aside. Heat the cooking oil in a large skillet and brown the meat and
onion, then drain off the fat. Add to the skillet the next 6 ingredients,
and simmer slowly, stirring often, until the liquid is nearly all
absorbed. Remove from heat and add 1/2 cup of the cheese, 1/2 cup of the
bread crumbs, 2 of the eggs (well beaten), and the cinnamon. Set the
mixture aside.

In a saucepan, melt the butter, whisk in the flour, then slowly whisk in
the milk. Put over low heat, stirring often, until the mixture thickens.
Mix a small amount of this sauce into 2 beaten eggs, then pour this
combination back into the sauce. Add the salt, pepper, and nutmeg, and
cook, stirring, for 2 more minutes on low heat.

In a frying pan with 1/4 inch oil, lightly brown the eggplant slices on
both sides. Sprinkle the remaining 1/2 cup bread crumbs on the bottom of a
9 x 13 inch baking dish and arrange 1/2 the eggplant slices in a layer
over the crumbs. Spread the meat mixture over the eggplant, and then
arrange the rest of the eggplant over the meat. Pour the cream sauce over
the top, and sprinkle with the remaining cheese and paprika. Bake
uncovered at 375 degrees for 40 minutes, then let stand 10 minutes before
serving.

Source: Yankee

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