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---------- Recipe via Meal-Master (tm) v8.02
Title: GREEK STYLE MOUSSAKA
Categories: Lamb, Greek, Vegetables
Yield: 6 servings
3 md Eggplants
1/2 c Vegetable oil
3 lg Onions; chopped fine
2 lb Ground lamb; (or beef)
3 tb Tomato paste
1/2 c Red wine
1/2 c Chopped parsley
1/4 ts Ground cinnamon
Salt
Freshly ground pepper
1/4 lb Butter
6 tb Flour
1 qt Milk
4 Eggs; beaten until frothy
Grated nutmeg
2 c Ricotta or cottage cheese
1 c Fine bread crumbs
1 c Grated Parmesan cheese
Peel the eggplants and cut them into slices about 1/2
inch thick. Brown the slices quickly in 1/4 cup of the
oil. Set aside. Heat the remaining oil in the same
skillet and cook the onions until they are brown. Add
the ground meat and cook 10 minutes. Pour off excess
fat. Combine the tomato paste with the wine, parsley,
cinnamon, salt and peper. 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 the oven to 375F. Make
a white sauce by melting the 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. Cook slightly and stir in the beaten eggs,
nutmeg and ricotta. Grease an 11x16-inch pan and
sprinkle the bottom lightly with crumbs. Arrange
alternate layers of the eggplant and the meat sauce in
the pan, sprinkling each layer with Parmesan and
crumbs. Pour the ricotta sauce over the top and bake 1
hour, or until top is golden. Remove from the oven and
cool 20 to 30 minutes before serving. Cut into squares
and serve. The flavors in this dish really improve if
you make it a day ahead.
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