Moussaka was dinner tonight

Kinda sorta a Greek version of lasagna

Jetfan27, a person of Greek ancestry gave me this recipe.

MOUSSAKA

4 medium eggplants

salt

4 Tbs. butter

2 lbs. ground beef or lamb

3 large onions, chopped

2 Tbs. tomato paste

1/4 C chopped parsley

1/2 C red wine

salt and pepper

1/2 C water

1 1/2 tsp. cinnamon

2-3 egs beaten

1/2 C grated parmesan cheese

1/2 C bread crumbs

6 Tbs. butter

6 Tbs. flour

3 C hot milk

salt and pepper to taste

1/4 tsp nutmeg

4 yolks lightly beaten 

Olive oil

FILLING

Remove 1/2 inch wide strips of peel lengthwise from egplants.

leave a 1/2 inchspace between peels.

cut into thick slices and sprinkle with salt.

Put eggplant between two heavy plates and let stand while browning the meat and making the sauce.

In frying pan, melt 4 Tbs. butter and saute meat and onioms until meat is browned. Add tomato paste, parsley, cinnamon, wine, salt and pepper an water.

Simmer until liquid is absorbed.

Let cool down and add eggs, cheese and half the bread crumbs.

SAUCE

In a sucepan, melt 6 Tbs. butter over medium low heat.

Add flour and make a roux.

Gradually, stir in milk and stir until quite thick.

Add salt and pepper to taste and the nutmeg.

Combine yolks with a little of the sauce to temper and stir into sauce and cook ove rlow heat for a few minutes, stirring constantly.

Brown egplant slices on both sides in olive oil. Grease an ovenproof casserole or a roasting pan and sprinkle with remaining bread crumbs.

Put a layer of egplant, then a layer of meat and continue until all is used up. Finish with a layer of eggplant. Cover with the beschemel sauce you made and sprinkle grated parmesan cheese over it.

Bake in a 350 oven for an hour. Enjoy!