Moussaka (Eggplant & Meat Casserole)
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Meat Sauce:
1-1½ Lb Ground Beef
1 Small Can Tomato Paste
2 Medium Onions, Chopped
1 Cup Red Wine Or Water
Salt & Pepper To Taste
1½ Cup Parsley, Chopped
Oil
1 Egg

Cream Sauce:
½ Gallon Milk
½ Cup Flour
1 Stick Butter Or Margarine
Salt & Pepper To Taste
3 Eggs, Beaten

Vegetables:
3 Medium Eggplant, Sliced
3 Large Potatoes, Sliced
Lots Of Vegetable Oil ]

Directions For Meat Sauce:
Saute chopped onion and ground beef in a little oil until browned.
Add tomato paste, water and/or wine, and parsley.
Add seasonings.
Add 1 beaten egg to meat mixture when luke warm.
If your sauce is watery and you're in a hurry, add ½ to 1 cupfine bread crumbs to absorb liquid. Let it stand a few minutes to allow crumbs to become saturated.

Directions For Cream Sauce:
Melt butter or margarine in large saucepan. Add flour and makea paste mixture. Add a little milk at a time, stirring until allmilk is used. Stir until thick and smooth.
If sauce is lumpy, pour into a blender until smooth. Return to pan and allow to cool.
Add beaten eggs.
Add seasonings.

Directions For Vegetables:
Slice potatoes into ¼" slices. Keep in water until ready touse.
Slice eggplant into vertical slices about ½" thick.
Bake slices in oil in pan with sides. Bake at 400 degrees. Turn once so that both sides are browned.
Drain on paper towels. Set aside.

Assembly:
Spray 9 x 13 x 2 casserole pan with non-stick cooking spray. Makes cleaning easier.
Cover bottom of pan with a thin layer of cream sauce. Add one layer of potatoes.
Add one layer of cooked eggplant and some cream sauce on top.
Add all of meat sauce in next layer and cover with cream sauce.
Add another layer of eggplant.
Pour remaining cream sauce over the entire casserole. It will look submerged with perhaps some eggplant showing through.
Bake at 350 degrees for 30 to 45 minutes until golden brown anda knife inserted into the cream mixture comes out clean. It willlook like and feel like custard.
May be made a day ahead, refrigerated, brought to room temperature next day and heated. Sometimes this is better as the flavors mingle overnight.
Serve by cutting into squares or rectangles as in lasagna. Serve with salad and crusty bread.
Casserole can be frozen successfully for a couple of months.
For vegetarian moussaka, the meat sauce may be omitted.

Zucchini may be used in addition to the eggplant.

Pitsa Captain