MOUSSAKA

(Servings: 10)
Ingredients:
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4 eggplants - medium
4 tblsp butter
2 lb ground beef
3 onions - chopped
2 tblsp tomato paste
1/4 cup parsley - chopped
1/2 cup red wine
2 eggs
1/2 cup grated cheese
1/2 cup bread crumbs
6 tblsp butter
6 tblsp flour
3 cups milk - hot
4 egg yolks - lightly beaten
dash nutmeg
dash cinnamon
salt
pepper
cooking oil
grated cheese
Instructions:
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Remove 1/2-inch-wide strips of peel lengthwise from eggplants, leaving
1/2-inch peel between the strips. Cut into thick slices, sprinkle with
salt, and let stand between two heavy plates while browning meat and
making sauce.
In frying pan melt the 4 tablespoons butter and in it saute meat and
onions until meat is browned. Add tomato paste, parsley, wine, salt and
pepper, and water. Simmer until liquid is absorbed. Cool. Stir in
cinnamon, eggs, cheese and half the bread crumbs.
Make sauce: In saucepan melt the 6 tablespoons butter over low heat.
Add flour and stir until well blended. Remove from heat. Gradually
stir in milk. Return to heat and cook, stirring, until sauce is thick
and smooth. Add salt and pepper to taste and the nutmeg. Combine egg
yolks with a little of the hot sauce, then stir egg mixture into sauce
and cook over very low heat for 2 minutes, stirring constantly.
Brown eggplant slices on both sides in hot oil. Grease an ovenproof
casserole and sprinkle bottom with remaining bread crumbs. Cover with
layer of eggplant slices, then a layer of meat, and continue until all
eggplant and meat is used, finishing with a layer of eggplant. Cover
with sauce, sprinkle with grated cheese, and bake in a 350-degree oven
for 1 hour. Serve hot.