Moussaka


Source: Judy Pistrang and Barbara Pistrang

Meat Sauce
2 T butter (oil)

1 cup finely chopped onions
11/2 lb. ground lamb
1 clove garlic (pressed)
1/2 t basil
1/2 t cinnamon
1 t salt
dash pepper
16 oz. tomato sauce
1/2 t oregano

Saute onions, garlic, lamb. Add other ingredients & simmer for 1/2 hour.

Cream Sauce
2 T butter
2 T flour
2 cups milk
1/2 tsp salt
pepper
2 eggs

Melt butter & stir in flour, salt, pepper. Add milk, bring to boil 'til thick. Remove from heat. Beat eggs & add some cream sauce to them. Return all to saucepan & mix well.

Moussaka
2 eggplants (21/2 lbs)
salt
1/2 cup melted butter
1/2 cup grated parmesan
1/2 cup grated cheddar
2 t bread crumbs
1 or 2 potatoes, thinly sliced (optional)

Slice eggplants lengthwise & then into slices ~ 1/4" thick. Salt slices lightly. Brush with butter & broil until golden on each side.

9x13 pan - layer 1/2 of eggplant. Sprinkle with 2 T each parmesan & cheddar. Add bread crumbs to meat sauce & spoon over eggplant. Sprinkle with 2 T each parmesan & cheddar. Layer rest of eggplant. Pour cream sauce over all. Top with remaining cheese. Bake 350˚ 35 - 40 minutes.

If adding potato....make it the bottom layer. Lightly oil bottom of pan to prevent sticking.