---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) www.AccuChef.com

      Title: Moussaka
 Categories: Main Dish
      Yield: 8 Servings
 
           
      3    Eggplant
      2 T  Butter
  1 1/2 lb Ground Lamb
      1 md Onion,Chopped
     15 cn Tomato Sauce
    1/2 c  Red Wine,Cabernet Sauvignon
           - Merlot, Burgundy
      1 T  Parsley,Chopped
      2 t  Salt
    1/4 t  Pepper
    1/4 t  Nutmeg
      1 c  Parmesan Cheese,Grated
    2/3 c  Dry Bread Crumbs
      1    Egg,Beaten
           
    1/4 c  Butter
    1/4 c  Flour
    3/4 t  Salt
    1/4 t  Nutmeg
      2 c  Milk
      2    Eggs,Beaten
           
      1 md Onion,Finely  Chopped
      1 t  Garlic,Minced
      1 T  Olive Oil
      2 c  Tomatoes,Chopped
    1/2 c  Water
  1 1/2 t  Salt
      1 t  Dried Basil
    1/2 t  Sugar
    1/4 t  Pepper
      1 t  Bay Leaf,Crumbled
      6 oz Tomato Paste

[Note: When i first moved to california, i lived with pam and ernie.
I used to cook dinner for them on a regular basis. Pam adores lamb, so
i tried to make moussaka. Only i became distracted in the middle of
cooking and instead of the 1/2 cup of wine specified in the recipe, i
added 2 cups. Then, because the bottle was almost empty, i went ahead
and added the rest. Pam raved so much about the moussaka that the extra
booze became part of the recipe. -peggy.]
NOTE:  You can substitute ground beef for the ground lamb, and broth
for the red wine.
If you use broth, limit the amount to 1/2 cup.
The more wine/broth used, the more intense the flavor.
But the additional liquid will add time to the reduction.

Meat:
Heat margarine in a large pot until melted.
Cook and stir lamb and onion until lamb is light brown.  Drain.
Stir in tomato sauce, wine, parsley, salt, pepper, and nutmeg.
Cook uncovered until the liquid is mostly absorbed.
Remove lamb mixture from heat.
Stir in 2/3 cup of the grated parmesan cheese and 1/3 cup of the dry
bread crumbs.

Eggplant:
Cut eggplant crosswise into 1/2 inch slices.
Cook slices in a small amount of boiling salted water (1/2 teaspoon
salt to 1 cup water) until tender, 5 to 8 minutes.
Drain.

White Sauce:
Heat butter over low heat until melted.
Blend in flour, salt, and nutmeg.
Cook over low heat, stirring constantly, until smooth and bubbly.
Remove from heat.
Stir in milk.
Heat to boiling, stirring constantly.
Boil and stir 1 minute.
Remove from heat.  Gradually stir at least 1/4 of the hot mixture into
the beaten eggs.
Blend eggs back into hot mixture in pan.
Set aside.

Butter a 13.5x9x2 inch pyrex baking dish.
Sprinkle the remaining 1/3 cup of dry bread crumbs into the pyrex
baking dish.
Arrange half the eggplant slices in the baking dish.
Cover with the lamb mixture.
Sprinkle 2 tablespoons of the grated parmesan cheese on top of the lamb
mixture and top with the remaining eggplant slices.
Pour the white sauce over the last layer of eggplant and sprinkle with
the remaining grated parmesan cheese.
Cook uncovered in a 375 degree oven for 45 minutes.

Tomatoe Sauce:
Cook and stir onion and garlic in oil in  a 3 quart sauce pan over
medium heat until onion is tender.
Add the tomatoes, water, salt, basil, sugar, pepper, and bay leaf.
Heat to boiling, stirring constantly.
Reduce heat and simmer uncovered until thickened.
About 30 minutes.
Remove bay leaf.
Stir in tomato paste.

Let Moussaka stand 20 minutes before serving.
Cut into squares and serve each square with tomato sauce spooned on top.



Per Serving: 666 Cal (55% from Fat, 20% from Protein, 25% from Carb);
30 g Protein; 38 g Tot Fat; 18 g Sat Fat; 14 g Mono Fat; 38 g Carb; 7 g
Fiber; 344 mg Calcium; 5 mg Iron; 1525 mg Sodium; 189 mg Cholesterol


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