Moussaka

Recipe Ingredients

4 lbs	1816g / 64oz	Eggplant
		Salt
2 lbs	908g / 32oz	Lean ground beef
1 1/2 cups	93g / 3.3oz	Chopped onion
1		Butter or margarine - divided
1/2 cup	118ml	Burgundy wine
2 teaspoons	10ml	Salt
1/4 teaspoon	1.3ml	Freshly ground black pepper
1 1/2 teaspoons	7.5ml	Oregano or thyme
1 tablespoon	15ml	Fresh parsley - chopped
2		Eggs - beaten
1 cup	146g / 5.1oz	Sharp cheddar cheese - grated, divided
1/2 cup	73g / 2.6oz	Bread crumbs - divided
		Olive oil
2		Plum tomatoes - drained
1/3 cup	20g / 0.7oz	Flour
3 cups	711ml	Milk
		Salt - pepper and nutmeg, to taste
4		Egg yolks - lightly beaten

Recipe Instructions

Peel eggplant and slice crosswise thinly. Sprinkle with salt; place in colander and weight with a plate to drain (to remove bitterness). Let stand 1/2 hour. Saute beef and onions until browned and cooked. Drain to remove excess fat, and add 2 tbs. margarine, seasonings, and wine. Stir to melt butter and blend in seasonings. Simmer until no liquid remains. Stir in 2 eggs, 3/4 cup of the cheese, and half the bread crumbs. Lightly dip eggplant in oil; place on cookie sheets and broil until brown on both sides.

Grease 4-quart casserole well, and sprinkle with remaining crumbs. Fill with layers of eggplant, meat, tomatoes--ending with eggplant, and leaving room for expansion at the top. Melt rest of butter; blend in flour, egg yolks, and remainder of seasonings mixed with milk. Cook until thickened, stirring constantly. Pour sauce over casserole; sprinkle on remaining cheese.

Bake at 350F for 45 to 60 minutes, until top is golden. Serves 10 to 12.

May be frozen before adding the white sauce and finished at serving time.

Source:
"Mountain Measures"---Junior League of Charleston, WV ed. 1974

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