Moussaka (Eggplant-Lamb Bake)
| Yield: | 6 Servings |
| Categories: | Main Dishes |
| 1 | Medium eggplant | |
| 1 | ts | Salt |
| 1/2 | c | All-purpose flour |
| Vegetable oil | ||
| 2 | tb | Butter or margarine |
| 1 | lb | Ground lamb |
| 1/2 | c | Chopped onion |
| 1 | cn | Tomato sauce(8oz) |
| 1 | c | Dry red wine |
| 1 | tb | Snipped parsley |
| 1/2 | ts | Salt |
| 1/4 | ts | Ground pepper |
| 1/4 | ts | Ground nutmeg |
| 1 | Egg,beaten | |
| 1/2 | c | Parmesan cheese |
| 1/4 | c | Dry bread crumbs |
| 3 | tb | Butter or margarine |
| 3 | tb | Flour |
| 1/2 | ts | Salt |
| 1/4 | ts | Ground nutmeg |
| 1 3/4 | c | Milk |
| 2 | Eggs | |
| 1/4 | c | Parmesan cheese |
| 1/4 | c | Dry bread crumbs |
| 1/4 | c | Parmesan cheese |
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