Moussaka #5

8 servings

Ingredients

QuantityIngredient
2tablespoonsButter or margarine
1cupOnion, chopped
poundsGround chuck or lamb
1Clove garlic, minced
1teaspoonOregano
1teaspoonBasil or more
2Eggplants, unpeeled
½cupMelted butter or margerine
2tablespoonsButter or margerine
¾teaspoonCinnamon
1teaspoonSalt
teaspoonPepper, to taste
16ouncesTomato sauce
2tablespoonsDry bread crumbs
teaspoonSalt & pepper
2tablespoonsFlour

Directions

MEAT SAUCE

EGGPLANT

CREAM SAUCE

MEAT SAUCE Melt butter, saute onion, meat & garlic, stirring until brown. Add herbs & spices and tomato sauce; bring to a boil. Reduce heat, simmer, uncovered, about 30 min. Just before assembling casserole, mix bread crumbs into sauce. EGGPLANT - Halve eggplants lengthwise. Cut each half across into ½" slices. Place slices in bottom of broiler pan. Sprinkle with salt & pepper and brush with butter. Broil 4 inches from heat four minute on each side. CREAM SAUCE -Melt butter & stir in flour, salt & pepper. Add millk gradually. Bring to a boil, stirring until thick. Remove from heat.

Beat a small amount of cream mixture into eggs. Blend egg mixture into remaining sauce. Mix well and set aside. TO ASSEMBLE - In a 2 qt. shallow baking dish, layer half of the eggplant, overlapping slightly. Sprinkle w/2 tb of the combined cheeses. Pour meat sauce of eggplant. Sprinkle w/2 more tb of cheese. Layer remaining eggplant over top. Pour cream sauce over all. Sprinkle w/remaining cheeses.

Bake @350 until brown and top is set, approx. 35-40 min. This sounds more complicated than it is, and makes a great party dish, as it is very "forgiving" - eggplant haters won't even know what they're eating!