Greek: Moussaka 10 by Recipe Cottage

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	Moussaka 10

		Moussaka 3 medium eggplants salt 1/2 cup olive oil 3 Tbsp olive oil 1 large onion, finely chopped 4 cloves garlic, minced 2 lb lean ground beef or lamb 5 1/2 oz can tomato paste 1 cup red wine 2 cups water 1/2 cup fresh parsley, chopped 1/4 tsp sugar 1/2 tsp cinnamon 1/2 tsp grated nutmeg salt and pepper 1 cup grated kefaloitiri or Parmesan cheese 1/2 cup bread crumbs 4 eggs 1/2 cup flour 2 cups cold milk 2 cups hot milk 1/2 tsp grated nutmeg salt and pepper extra grated cheese for sprinkling Slice eggplant lengthwise into 1/2 inch slices. Sprinkle with salt and stack with paper toweling between layers. Weight down and allow to drain for 30 minutes. (I use a cookie sheet and put another cookie sheet on top. This distributes the weight evenly.) HE MEAT SAUCE: Heat the oil in a large skillet over medium high heat. Saute the onion and garlic until tender. Add meat and continue to saute until meat is lightly browned. Stir in tomato paste, wine, water, parsley, sugar, cinnamon, nutmeg, salt, and pepper. Simmer uncovered for 30 minutes or so until most of the liquid is absorbed. remove from heat and allow to cool. Stir in egg whites, cheese, half the bread crumbs and set aside. Rinse eggplant slices, pat dry, and brush with olive oil. Place on a baking sheet and brown on both sides under the broiler. Beat eggs in a large saucepan. Add flour gradually, beating continuously until smooth. Stir in cold milk. Slowly add hot milk, stirring constantly. Cook over medium heat stirring constantly with a wire whisk, for 10 to 15 minutes or until mixture is thick. Remove from heat, stir in nutmeg, salt, and pepper. Set aside. Lightly grease a casserole pan measuring about 9"x12"x2 1/2". Sprinkle the bottom with the remaining bread crumbs. Arrange a layer of eggplant over the bread crumbs, cover with half the meat sauce, sprinkle with cheese. Put down another layer of bread crumbs, cover with remaining meat sauce and another sprinkling of cheese. End with a final layer of eggplant. Pour the custard sauce over the top and sprinkle with a final layer of cheese. Bake in a preheated 350 degree oven for 45 minutes or until the top turns golden brown. Remove from oven and all to set for 10 minutes. Cut into squares for individual servings. Sliced zucchini or potatoes may be alternated with eggplant slices. Cut zucchini into 1/2 in slices, potatoes into 1/4 inch slice. Brush with oil and broil lightly before assembling the moussaka.