Recipe - Moussaka

MEAT SAUCE
2 tablespoon Butter or margarine
1 cup Onion, chopped
1 One half pound Ground chuck or lamb
1 Clove garlic, minced
1 teaspoon Oregano
1 teaspoon Basil or more
Three fourths teaspoon Cinnamon
1 teaspoon Salt
1/8 teaspoon Pepper, to taste
16 ounce Tomato sauce
2 tablespoon Dry bread crumbs

EGGPLANT
2 Eggplants, unpeeled
One half cup Melted butter or margerine
1/8 teaspoon Salt & pepper

CREAM SAUCE
2 tablespoon Butter or margerine
2 tablespoon Flour

MEAT SAUCE Melt butter, saute onion, meat & garlic, stirring until brown.
Add herbs & spices and tomato sauce; bring to a boil. Reduce heat, simmer,
uncovered, about 30 min. Just before assembling casserole, mix bread crumbs
into sauce. EGGPLANT Halve eggplants lengthwise. Cut each half across
into 1/2" slices. Place slices in bottom of broiler pan. Sprinkle with salt
& pepper and brush with butter. Broil 4 inches from heat four minute on
each side. CREAM SAUCE Melt butter & stir in flour, salt & pepper. Add
millk gradually. Bring to a boil, stirring until thick. Remove from heat.
Beat a small amount of cream mixture into eggs. Blend egg mixture into
remaining sauce. Mix well and set aside. TO ASSEMBLE ~ In a 2 qt. shallow
baking dish, layer half of the eggplant, overlapping slightly. Sprinkle w/2
tablespoon of the combined cheeses. Pour meat sauce of eggplant. Sprinkle w/2 more
tablespoon of cheese. Layer remaining eggplant over top. Pour cream sauce over
all. Sprinkle w/remaining cheeses. Bake @350 until brown and top is set,
approx. 3540 min. This sounds more complicated than it is, and makes a
great party dish, as it is very "forgiving" eggplant haters won't even
know what they're eating!

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini