Moussaka

• 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

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
meat sauce in the pan, sprinkling each layer with Parmesan
cheese and bread crumbs.
Pour the ricotta cheese sauce over the top and bake one
hour, or until top is golden. Remove from the oven and
cool 20 – 30 minutes before serving. Cut into squares
and serve. Serves 8.