•

3 eggplants

Moussaka

1 c. butter

3 large onions

2 lbs. ground lamb

Peel the eggplants and cut them into slices about 1/2-

inch thick. Brown the slices quickly in 4 T. of the butter.

Set aside. Heat 4 T. of butter in the same skillet and cook

the onions until they are brown. Add the ground meat

and cook 10 minutes. Combine the tomato paste with

the wine, parsley, cinnamon, salt and pepper. 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.

or beef

3 T. tomato paste

• 1/2 c. red wine

1/2 c. chopped

parsley

•

1/4 t. cinnamon

1/2 t. salt (or to

Preheat oven to 375°. Make a white sauce by melting

taste)

T. butter and blending in the flour, stirring with a

•

freshly ground

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. Cool slightly and stir in the

beaten eggs, nutmeg, and ricotta cheese. Grease an

black pepper

• 6 T. flour

•

1 qt. milk

3 eggs

1 x 16-inch pan and sprinkle the bottom lightly with

nutmeg

bread crumbs. Arrange alternate layers of eggplant and

Great Tastes