Recipe - Moussaka (Eggplant-Lamb Bake)

1 Medium eggplant
1 teaspoon Salt
One half cup Allpurpose flour
Vegetable oil
2 tablespoon Butter or margarine
1 pound Ground lamb
One half cup Chopped onion
1 cn Tomato sauce(8oz)
1 cup Dry red wine
1 tablespoon Snipped parsley
One half teaspoon Salt
One fourth teaspoon Ground pepper
One fourth teaspoon Ground nutmeg
1 Egg,beaten
One half cup Parmesan cheese
One fourth cup Dry bread crumbs
3 tablespoon Butter or margarine
3 tablespoon Flour
One half teaspoon Salt
One fourth teaspoon Ground nutmeg
1 Three fourths cup Milk
2 Eggs
One fourth cup Parmesan cheese
One fourth cup Dry bread crumbs
One fourth cup Parmesan cheese

Pare eggplant; cut crosswise into 1/4inch slices. Sprinkle slices with 1
teaspoon salt. Coat with One half 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 10inch skillet. Cook and stir lamb and onion
in butter over medium heat until lamb is brown. Stir in tomato sauce, wine,
parsley, One half teaspoon salt, the pepper and One fourth teaspoon nutmeg. Cook
uncovered until half of the liquid is absorbed, about 20^? minutes. Stir in
1 beaten egg, One half cup cheese and One fourth cup bread crumbs. Remove from heat.
Heat oven to 375'. Melt 3 tablespoons butter in 2quart saucepan. Stir in 3
tablespoons flour, One half teaspoon salt and One fourth 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 eggmilk mixture back into hot
mixture in pan. Stir in One fourth cup cheese. Grease baking dish, 12x8x2 inches.
Sprinkle One fourth 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.

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