Greek Food Recipe

MOUSSAKA

3 medium eggplants, cut into 1/2 inch slices

1/2 cup olive oil

3 onions, chopped

2 pounds ground lamb

2 tablespoons tomato paste

1 teaspoon salt

1/4 teaspoon basil

6 tablespoons butter or margarine

6 tablespoons flour

3 cups milk, heated

3 eggs, beaten

1/2 cup bread crumbs

1/2 cup grate Parmesan cheese

Spread eggplant slices in a large roasting pan.  Sprinkle with 1/4 cup olive oil.  Cover with foil and bake in a 350 degree oven for 30 minutes.  Remove and set aside.  Heat remaining oil in large skillet.  Add onion, saute until tender.  Add lamb and cook until brown.  Add tomato paste, salt and basil; simmer uncovered over low heat until all liquid is absorbed.  Melt butter in sauce pan, add flour; stir to blend.  Cook over low heat 2 to 3 minutes.  Gradually add milk, stirring constantly.  Cook over low heat until mixture is thickened and smooth.  Remove from heat.  Add a little hot mixture to beaten eggs, beating constantly.  Add remaining white sauce, stirring rapidly to prevent egg from cooking.  Sprinkle the bottom of a 3 quart casserole with bread crumbs, cover with a layer of eggplant, then layer of lamb mixture, repeating until both mixtures are used up.  Pour white sauce over all and sprinkle with cheese.  Bake, uncovered, in a 375 degree oven for 1 hour, or until casserole is golden and fluffy.  Makes 8 to 10 servings.

Image Credit:  By Cifo Buscemi (Own work) [CC-BY-3.0 (http://creativecommons.org)