Moussaka

Ingredients

1lb                 Eggplant (1 small eggplant) Trim stem ends, peel, and cut into 1/4in thick long slices lengthwise

1/4C              Olive oil

Meat sauce

Custard topping

1/4C              Parmesan cheese shredded

Meat Sauce

1C                 Onion chopped

1T                 Olive oil

1-1/4lbs         Ground beef

1t                  Salt

6oz                Tomato paste

3/4C              Dry red wine

2T                 Finely chopped parsley

1/2stick         Cinnamon

2cloves         Garlic minced

5t                  Fine dry bread crumbs

1/2C              Shredded Parmesan cheese

Sauté the onions in olive oil

Add ground beef and cook stirring until crumbly

Add tomato paste, red wine, parsley, cinnamon, garlic

Cover and simmer 30minutes

Uncover and remove cinnamon stick

Cook down until liquid is evaporated

Stir in bread crumbs and Parmesan cheese

Custard

2-1/2T           Butter

1/4C              All-purpose flour

2C                 Whole Milk

1/2t               Salt

1/8t               Freshly grated nutmeg

1/4C              Shredded parmesan cheese

3                   Large Eggs slightly beatene

Melt the butter

Blend in the flour cooking and stirring until it boils and thickens

Add salt, nutmeg, and Parmesan cheese

Stir hot sauce into eggs

Assembly

Pour oil into a large baking pan and turn eggplant slices in it, coating both sides.

Arrange in a single layer

Bake in 425F oven for 30 minutes turning occasionally or until fork tender(about 10 minutes)

Arrange ½ of the eggplant in a 9×13 baking pan

Spoon on the meat sauce and top with the remaining eggplant

Pour on the custard topping and sprinkle with Parmesan

Bake uncovered in a 350F oven for 60minutes