Moussaka Greco Recipe

• 2 med. eggplants
• 1 pound grnd meat (lamb is traditional)
• 1 c. minced onion
• 1/4 c. red wine
• 2 tbsp. parsley, minced
• 1 tbsp. tomato paste
• 2/3 c. soft bread crumbs
• 2 beaten Large eggs
• 1/2 c. sharp shredded cheese (cheddar or possibly American)
• Dash cinnamon
• Salt and pepper to taste
• 3 tbsp. butter
• 3 tbsp. flour
• 1 1/2 c. lowfat milk
• Dash nutmeg and salt and pepper to taste
• 1 beaten egg
• Veg. oil

1. If eggplant has tender skin, no need to peel.
2. Slice 1/2 inch thick, sprinkle with a little salt and set aside.
3. Cook grnd meat and onions till meat is brown and onion limp; drain excess grease.
4. Add in wine, parsley, tomato paste (Stir in about 1/4 c. water) and simmer till liquid is almost absorbed.
5. Cold.
6. Stir in HALF the bread crumbs, 2 Large eggs, HALF the cheese and seasonings.
7. In separate pan heat butter.
8. Stir in flour.
9. Add in lowfat milk; cook and stir till thick and bubbly.
10. Add in seasonings.
11. Add in a small amount of the white sauce to the beaten egg; return to the warm mix.
12. Cook and stir over low heat about 2 min.
13. Brown the eggplant slices on both sides in oil.
14. Sprinkle bottom of 12 x 7 x 2 inch baking dish with rest of bread crumbs.
15. Cover with HALF the eggplant.
16. Top with meat mix.
17. Arrange remaining eggplant on meat.
18. Pour lowfat milk-egg sauce over all.
19. Top with rest of the cheese.
20. Bake at 350 degrees about 45 min.

eggplants, meat, onion, red wine, parsley, tomato paste, bread crumbs, eggs, shredded cheese, cinnamon, salt, butter, flour, milk, nutmeg, egg, oil

Taken from cookeatshare.com/recipes/moussaka-greco-21975 (may not work)