

Moussaka (with Eggplant)

Ingredients
1 lb. lamb stew meat chopped or ground lamb
3 Tbsp butter
3 Tbsp chopped onion
1 cup or can tomato sauce         Â
½ cup dry breadcrumbs
1 cup grated cheese
2 Tbsp chopped parsley
1 cup white wine or broth
1 cup water
3 or 4 round eggplants medium size
Salt, pepper, cinnamon, nutmeg in small amounts to taste
White Sauce (Bechamel Sauce):
1 qt. milk
1 cup flour
3-4 Tbsp butter
2 eggs
Salt, pepper, cinnamon, nutmeg in small amounts
Preparation
Cut eggplant lengthwise in slices about ½ inch thick. Salt slices and let them drain in a colander. Dry with a paper towel. Fry the slices in oil/fat. Drain on a paper towel.
Brown onions in butter, add meat mixing constantly until mixture becomes crumbly. Add tomato sauce, wine, water, salt, pepper, parsley, nutmeg, and cinnamon. Cover pan and cook for 1 hour over low heat.
Prepare the sauce with milk, flour, butter, salt, pepper, nutmeg, and cinnamon. Melt butter, add flour and seasonings, and cook on low until browned then slowly add milk while stirring constantly. Cook until thickened. In a small bowl, add some sauce and add eggs. Whisk until smooth. Return this to the sauce and continue cooking until thickened more (2 minutes). Remove from heat and let cool.
Arrange the eggplant in a casserole dish. Remove the meat from the heat and add half the grated cheese and breadcrumbs. Spread evenly over the eggplant. Pour sauce evenly over the meat. Sprinkle remaining cheese and breadcrumbs on top. Pour melted butter over the top and bake for 15 minutes or until golden brown. Cool slightly and cut into squares. Â