Moussaka

Total Time: 1 hr 45 mins Preparation Time: 45 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 3 medium eggplants, peeled sliced 1/2 inch thick
• 8 tablespoons olive oil
• 3 onions, finely chopped
• 1 garlic clove, minced
• 2 lbs ground lamb, browned and drained
• 3 tablespoons tomato paste
• 1/2 cup red wine
• 1 cup breadcrumbs
• 1 cup parmesan cheese
• 1/2 cup parsley, chopped
• salt and pepper
• 1/4 teaspoon cinnamon
• 8 tablespoons butter
• 6 tablespoons flour
• 4 eggs, beaten frothy
• 1 quart milk
• 2 cups ricotta cheese
• 1/4 teaspoon nutmeg

Recipe

• 1 brown eggplant slices in olive oil (or, spray with olive oil and bake@350* for 10-12 minutes).
• 2 heat 4 tbs oil and cook onions and garlic until golden.
• 3 add browned lamb and cook together to blend flavors.
• 4 combine wine, tomato paste, cinnamon, parsley, salt and pepper.
• 5 stir into meat and simmer, stirring frequently until all the liquid is absorbed.
• 6 preheat oven to 375°f prepare topping.
• 7 melt butter, add flour mixing well.
• 8 add hot milk, stirring constantly until thick and smooth.
• 9 remove from heat, cool slightly, stir in beaten egg, nutmeg and ricotta.
• 10 grease a casserole dish and sprinkle the bottom with bread crumbs.
• 11 arrange alternate layers of eggplant and meat mixture, sprinkling each layer with bread crumbs and grated parmesan.
• 12 top with the cheese custard.
• 13 bake 1 hour or until top is puffy and golden brown.
• 14 cool 20-30 minutes before serving.
• 15 serves 8.
• 16 this can be frozen uncooked.