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Moussaka Amerikanis




Source of Recipe


Atlanta Cooknotes


INGREDIENTS:
4 medium-sized eggplants
Salt
10 tablespoons butter, divided
2 pounds ground lamb or beef
3 onions, chopped
2 tablespoons tomato paste
1/4 cup chopped parsley
1/2 cup red wine
Salt and pepper, to taste
1/2 cup water
1/8 teaspoon cinnamon
2 to 3 eggs, beaten
3/4 cup grated cheddar cheese, divided
1/2 cup bread crumbs, divided
6 tablespoons all-purpose flour
3 cups milk, scalded
Salt and pepper, to taste
1/8 teaspoon nutmeg
4 egg yolks, lightly beaten
4 tablespoons olive oil
TO PREPARE:
Peel 1/2-inch strips lengthwise from eggplant so that it looks striped. Cut eggplant into 3/4-inch-thick rounds. Sprinkle with salt; set aside between two heavy plates to extract excess fluid. In a frying pan, sauté lamb and onions in 4 tablespoons butter; drain. Add tomato paste, parsley, wine, salt, pepper, and water. Simmer until liquid is reduced. Cool. Stir in cinnamon, eggs, 1/2-cup cheese, and 1/4-cup bread crumbs; reserve. In a saucepan, melt 6 tablespoons butter and blend in flour. Remove from heat and gradually stir in milk. Return to heat, cooking and stirring until sauce is thickened. Add salt, pepper, and nutmeg. In a bowl, add a little of the hot sauce to the egg yolks, beating well. Pour egg mixture into remaining sauce, stirring and cooking for 2 minutes. Remove from heat and set aside. Brown eggplant on both sides in olive oil. More oil may be added if needed. Sprinkle 1/4-cup bread crumbs in a buttered 3-quart casserole. Cover with alternating layers of eggplant and reserved lamb mixture, ending with eggplant. Pour sauce over all and sprinkle with 1/4-cup cheese. Recipe is better if prepared a day ahead, and baked immediately before serving. Bake in a preheated 350 degree oven for 1 hour.

SERVES: 10 - 12


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