Moussaka (eggplant-lamb bake)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Medium eggplant | |
| 1 | teaspoon | Salt |
| ½ | cup | All-purpose flour |
| Vegetable oil | ||
| 2 | tablespoons | Butter or margarine |
| 1 | pounds | Ground lamb |
| ½ | cup | Chopped onion |
| 1 | can | Tomato sauce(8oz) |
| 1 | cup | Dry red wine |
| 1 | tablespoon | Snipped parsley |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Ground pepper |
| ¼ | teaspoon | Ground nutmeg |
| 1 | Egg,beaten | |
| ½ | cup | Parmesan cheese |
| ¼ | cup | Dry bread crumbs |
| 3 | tablespoons | Butter or margarine |
| 3 | tablespoons | Flour |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Ground nutmeg |
| 1¾ | cup | Milk |
| 2 | Eggs | |
| ¼ | cup | Parmesan cheese |
| ¼ | cup | Dry bread crumbs |
| ¼ | cup | Parmesan cheese |
Directions
Pare eggplant; cut crosswise into ¼-inch slices. Sprinkle slices with 1 teaspoon salt. Coat with ½ cup flour; shake off excess. Heat 2 tablespoons oil. Fry several eggplant slices in hot oil until golden brown. Repeat with remaining slices, adding more oil when necessary; drain on paper towels.
Melt 2 tablespoons butter in 10-inch skillet. Cook and stir lamb and onion in butter over medium heat until lamb is brown. Stir in tomato sauce, wine, parsley, ½ teaspoon salt, the pepper and ¼ teaspoon nutmeg. Cook uncovered until half of the liquid is absorbed, about 20^? minutes. Stir in 1 beaten egg, ½ cup cheese and ¼ cup bread crumbs. Remove from heat. Heat oven to 375'. Melt 3 tablespoons butter in 2-quart saucepan. Stir in 3 tablespoons flour, ½ teaspoon salt and ¼ teaspoon nutmeg. Cook over low heat, stirring constantly, until mixture is smooth and bubbly. Add milk, stirring constantly until sauce boils. Beat 2 eggs slightly. Stir small amount of hot milk mixture into eggs. Stir egg-milk mixture back into hot mixture in pan. Stir in ¼ cup cheese. Grease baking dish, 12x8x2 inches. Sprinkle ¼ cup bread crumbs evenly in dish. Arrange half of the eggplant slices in dish; cover with lamb mixture. Sprinkle with 2 tablespoons of the cheese; top with remaining eggplant slices. Pour sauce over eggplant slices; sprinkle with remaining 2 tablespoons cheese. Bake uncovered 45 minutes. Remove from oven; let stand 20 minutes before serving.