Moussaka (Lamb and Eggplant Casserole)
| Yield: | 1 Servings |
| Categories: |
| 3 | md | Eggplants |
| 1 | c | Flour |
| 1 1/2 | c | Olive oil |
| 1 | lg | Onion; chopped |
| 1 1/2 | lb | Ground lamb |
| 4 | Ripe tomatoes; seeded, chopped | |
| 8 | oz | Tomato puree |
| 2 | Cloves garlic; minced | |
| 1 | ts | Dried oregano |
| 1/4 | ts | Ground cinnamon |
| 1 | ts | Salt |
| 4 | oz | Freshly grated kefalotiri cheese |
| SAUCE | ||
| 2 | c | Milk |
| 2 | tb | Butter |
| 3 | Eggs | |
| 1/2 | ts | Salt |
| 1/4 | c | Flour |
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