Moussaka

• 1 clover garlic, minced
• 1 tsp. salt
• 1/2 tsp. pepper
• 1 lb. ground beef, chuck
• 2 T. butter
• 1 large onion, chopped
• 1T chopped parsley
• 1 Cup Tomato Sauce
• 2 small egg plants, peeled
• Vegetable Oil
• Grated Parmesan Cheese
• Cream Sauce
• 4T Butter
• 3 T Flour
• 2 C. Milk
• 3 Egg Yolks

1. Cream Sauce
2. *Melt butter and add flour and stir till golden brown. Add milk gradually stirring until thickened. Add sauce to slightly beaten yolks. 1 T at a time. Cook over low heat till thickened.
3. Brown first 4 ingredients in butter add onion and tomato sauce. Simmer 15 minutes. Slice eggplant and soak for 15 minutes in salted water. Drain and squeeze out excess moisture. Fry in oil and drain on paper towel. Arrange eggplant alternately with meat sauce in 9" baking dish ending with eggplant. Spread cream sauce over top with cheese. Bake 350 for 30 minutes.

garlic, salt, pepper, ground beef, butter, onion, t, tomato sauce, egg, vegetable oil, parmesan cheese, cream sauce, t, t, milk, egg yolks

Taken from www.epicurious.com/recipes/member/views/moussaka-52270011 (may not work)