Moussaka

Moussaka

Peel the eggplants and cut them into slices about 1/2- inch thick. Brown the slices quickly in 4 T. of the butter. Set aside. Heat 4 T. of butter in the same skillet and cook the onions until they are brown. Add the ground meat and cook 10 minutes. Combine the tomato paste with

the wine, parsley, cinnamon, salt and pepper. Stir this mixture into the meat and simmer over low heat, stirring frequently until all the liquid has been absorbed. Remove the mixture from the fire.

Preheat oven to 375°. Make a white sauce by melting

8 T. butter and blending in the flour, stirring with a wire whisk. Meanwhile, bring the milk to a boil and add it gradually to the butter/flour mixture, stirring

constantly. When the mixture is thickened and smooth, remove it from the heat. Cool slightly and stir in the beaten eggs, nutmeg, and ricotta cheese. Grease an

11 x 16-inch pan and sprinkle the bottom lightly with bread crumbs. Arrange alternate layers of eggplant and

• 3 eggplants

• 1 c. butter

• 3 large onions

• 2 lbs. ground lamb or beef

• 3 T. tomato paste

• 1/2 c. red wine

• 1/2 c. chopped parsley

• 1/4 t. cinnamon

• 1/2 t. salt (or to taste)

• freshly ground black pepper

• 6 T. flour

• 1 qt. milk

• 3 eggs

• nutmeg