Hellene Eggplant Moussaka

[kozzak]

Hellene Eggplant Moussaka
Categories: Greek, Ethnic, Lamb, Meat, Euro, Main dish
Yield: 6 servings

1 ea Eggplant
1 tb Butter
1 lb Lamb minced
2 ea Onions chopped
1/2 ts Garlic minced
6 oz Dry red wine
2 tb Tomato paste
2 tb Parsley minced
Salt & pepper to taste
6 tb Breadcrumbs toasted
Olive oil as required
2 ea Egg yolks
2 c White sauce
2 tb Feta cheese crumbled small
3 tb Butter

Cut eggplant into slices 1/4" thick.
Sprinkle with salt then allow to sit for 30 mins.
Melt your butter in a skillet then add your lamb, garlic & onions.
Fry lamb until it is browned.
Stir in your wine, tomato paste, parsley & seasoning.
Cover then cook gently for 30 mins.
Remove from heat then add your breadcrumbs then stir well.
Rinse eggplant slices then pat dry.
Heat your olive oil then fry eggplant slices until golden on both
sides.
Grease a large casserole dish then sprinkle in 1 tb of breadcrumbs.
Preheat oven to 350 deg-F.
Divide your eggplant slices into 3 portions.
Arrange 1st layer in casserole then cover with 1/2 of your lqmb.
Add your 2nd layer of eggplant & remaining lamb.
Cover with remaining eggplant.
Beat your egg yolks then stir into white sauce with 1 tb of Feta
cheese.
Spread this on top of the aubergines, to cover the dish completely.
Sprinkle remaining breadcrumbs & Feta cheese over top then dot with
butter.
Bake in oven for 30 mins. until top is golden brown.
Serve hot.

ORIGIN: Etta Poulokos, Tarpon Springs-FL, circa 2000