Moussaka (Greek)

• 2 medium eggplants, peeled and cut into 1/2-inch slices
• 1 lb. ground beef or lamb
• 1 c. chopped onion
• 1/4 c. dry red wine
• 1/4 c. water
• 2 Tbsp. snipped parsley
• 1 Tbsp. tomato paste
• 1 tsp. salt
• dash of pepper
• 3/4 c. soft bread crumbs
• 1/2 c. shredded sharp American cheese
• 2 beaten eggs
• 1/4 tsp. ground cinnamon
• 3 Tbsp. butter or margarine
• 3 Tbsp. flour
• 1/2 tsp. salt
• 1/8 tsp. ground nutmeg
• 1 1/2 c. milk
• 1 beaten egg
• cooking oil

1. Sprinkle eggplant slices with a little salt.
2. Set aside.
3. In skillet, cook meat and onion until brown; drain fat.
4. Stir in wine, water, parsley, tomato paste, 1 teaspoon salt and pepper. Simmer until liquid is nearly evaporated, about 4 minutes.
5. Cool slightly.
6. Stir in half the bread crumbs, half the cheese, eggs and cinnamon.
7. Set aside.

eggplants, ground beef, onion, red wine, water, parsley, tomato paste, salt, pepper, bread crumbs, shredded sharp american cheese, eggs, ground cinnamon, butter, flour, salt, ground nutmeg, milk, egg, cooking oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=529770 (may not work)