Moussaka U S A

• 2 cups fresh breadcrumbs
• 6 tablespoons butter or 6 tablespoons margarine
• 1 cup chopped onion
• 1 cup sliced mushrooms
• 1 lb ground lamb or 1 lb beef
• 2 (15 ounce) cans stewed tomatoes
• 1 teaspoon oregano
• 1 teaspoon salt
• 14 teaspoon black pepper
• 1 (3/4 lb) eggplant
• 14 cup flour
• 2 medium potatoes (1/2 lb.)

1. Saute breadcrumbs in 1/4 cup butter or margarine until crumbs are crisp and golden.
2. Set aside.
3. In remaining butter or margarine saute onion and mushrooms for 5 minutes.Add lamb or beef and cook until all pink color disappears.
4. Break up with a fork as it cooks.
5. Stir in tomatoes, oregano, salt, and pepper.
6. Heat thoroughly.
7. Cut eggplant in half lengthwise then cut crosswise into 1/8 inch slices.
8. Toss slices a few at a time, in flour to coat well.
9. Similarly slice potatoes crosswise into 1/8 -inch slices.Do not coat with flour.
10. In 2-quart casserole layer half eggplant slices, potatoes, meat mixture and bread crumbs.
11. Repeat to fill casserole.
12. Cover and bake at 375F for 1 1/4 hours.
13. Remove cover.
14. Increase heat to 400F Bake 15 minutes longer or until tender.

fresh breadcrumbs, butter, onion, mushrooms, ground lamb, tomatoes, oregano, salt, black pepper, eggplant, flour, potatoes

Taken from www.food.com/recipe/moussaka-u-s-a-287283 (may not work)