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3 medium eggplants
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.


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