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1.25 kg eggplant
640 gm ground meat
1/2 cup butter
1/2 cup white wine
1-2 cups tomato paste
parsley
1/2 cup grated cheese
1 cup bread crumbs
2 tbsp chopped onion
white sauce
oil
salt
pepper
Place the ground meat in a pot with half the butter and the onion,
to saute. When soft, pour over the wine. Add the tomato paste,
parsley, salt and pepper, and let it simmer 'till all the liquid
is absorbed.
Wash and dry the eggplant. Slice thinly, and fry in the oil, to
which you've added 1/2 the butter.
When done, salt and pepper them. Make the white sauce.
In a shallow pyrex pan, place half the fried eggplant slices, trying
to cover as much space as possible.
Combine half the breadcrumbs with the ground meat mixture, and
layer on top of the eggplants. On top of this, add another layer
of eggplants, using the remaining half. On top of these pour the
white sauce, and dust the top with the grated cheese and remaining
breadcrumbs. Drizzle with melted butter (the remaining), and bake
at medium over (350 F) for about 30-40 minutes, until golden-brown.
WHITE SAUCE
6 tbsp butter
7-8 tablespoons flour
4 cups milk
1-2 egg yolks
salt
pepper
Use the directions offered above, where another white sauce is
offered. (the above produces less, and is thicker.)
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MOUSAKA