Moussaka (eggplant-lamb bake)

6 Servings

Ingredients

Quantity Ingredient
1 Medium eggplant
1 teaspoon Salt
½ cup All-purpose flour
Vegetable oil
2 tablespoons Butter or margarine
1 pounds Ground lamb
½ cup Chopped onion
1 can Tomato sauce(8oz)
1 cup Dry red wine
1 tablespoon Snipped parsley
½ teaspoon Salt
¼ teaspoon Ground pepper
¼ teaspoon Ground nutmeg
1 Egg,beaten
½ cup Parmesan cheese
¼ cup Dry bread crumbs
3 tablespoons Butter or margarine
3 tablespoons Flour
½ teaspoon Salt
¼ teaspoon Ground nutmeg
1¾ cup Milk
2 Eggs
¼ cup Parmesan cheese
¼ cup Dry bread crumbs
¼ cup Parmesan cheese

Directions

Pare eggplant; cut crosswise into ¼-inch slices. Sprinkle slices with 1 teaspoon salt. Coat with ½ cup flour; shake off excess. Heat 2 tablespoons oil. Fry several eggplant slices in hot oil until golden brown. Repeat with remaining slices, adding more oil when necessary; drain on paper towels.

Melt 2 tablespoons butter in 10-inch skillet. Cook and stir lamb and onion in butter over medium heat until lamb is brown. Stir in tomato sauce, wine, parsley, ½ teaspoon salt, the pepper and ¼ teaspoon nutmeg. Cook uncovered until half of the liquid is absorbed, about 20^? minutes. Stir in 1 beaten egg, ½ cup cheese and ¼ cup bread crumbs. Remove from heat. Heat oven to 375'. Melt 3 tablespoons butter in 2-quart saucepan. Stir in 3 tablespoons flour, ½ teaspoon salt and ¼ teaspoon nutmeg. Cook over low heat, stirring constantly, until mixture is smooth and bubbly. Add milk, stirring constantly until sauce boils. Beat 2 eggs slightly. Stir small amount of hot milk mixture into eggs. Stir egg-milk mixture back into hot mixture in pan. Stir in ¼ cup cheese. Grease baking dish, 12x8x2 inches. Sprinkle ¼ cup bread crumbs evenly in dish. Arrange half of the eggplant slices in dish; cover with lamb mixture. Sprinkle with 2 tablespoons of the cheese; top with remaining eggplant slices. Pour sauce over eggplant slices; sprinkle with remaining 2 tablespoons cheese. Bake uncovered 45 minutes. Remove from oven; let stand 20 minutes before serving.

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