Moussaka(A Greek Specialty)

• 2 large eggplants, peeled and cut into 1/2-inch slices
• 1/4 c. cooking oil
• 2 lb. ground lamb or ground beef
• 1 c. chopped onion
• 1 clove garlic, minced
• 1 (8 oz.) can tomato sauce
• 3/4 c. dry red wine
• 2 Tbsp. snipped parsley
• 1/4 tsp. dried oregano, crushed
• 1/4 tsp. ground cinnamon
• 1 beaten egg
• 1/4 c. butter or margarine
• 1/4 c. all-purpose flour
• 2 c. milk
• 3 beaten eggs
• 1/2 c. grated Parmesan cheese
• ground cinnamon

1. Brush both sides of eggplant slices with the oil; sprinkle with salt.
2. In large skillet, brown eggplant slices about 1 1/2 minutes on each side.
3. Drain and set aside.
4. In same skillet, cook lamb or beef, onion and garlic until meat is brown and onion is tender; drain off excess fat.
5. Stir in tomato sauce, wine, parsley, oregano, the 1/4 teaspoon cinnamon and 1 teaspoon salt.
6. Simmer, uncovered, for 10 minutes.
7. Gradually stir mixture into the 1 beaten egg.

eggplants, cooking oil, ground lamb, onion, clove garlic, tomato sauce, red wine, parsley, oregano, ground cinnamon, egg, butter, allpurpose, milk, eggs, parmesan cheese, ground cinnamon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=222023 (may not work)