Greek Eggplant Lasagna: Moussaka

Greek Eggplant Lasagna: Moussaka

Ingredients

• 1 large eggplant
• 1 pound ground beef or lamb
• Vegetable oil
• 2 medium onions, chopped
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon thyme
• 1/2 teaspoon oregano
• 1/2 teaspoon nutmeg
• 2 tablespoons chopped parsley
• 1 1/4 cups canned tomatoes
• 1/2 cup white wine
• 2 egg whites
• 1/2 cup bread crumbs
• 2 tablespoons grated Parmesan cheese

Sauce :

• 3 tablespoons butter
• 3 tablespoons flour
• 1 1/2 cups milk
• 2 egg yolks
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Cooking Directions

1. Pare eggplant and cut into 1/2−inch slices. Sprinkle with salt and set aside for 30 minutes. Rinse and dry thoroughly. 
2. Brown meat in vegetable oil with onions and garlic. Drain off the fat. Add salt, seasonings, parsley, tomatoes and wine. Cover and cook slowly for 30 minutes. Cool. 
3. Mix in unbeaten egg whites and half of the crumbs. 
4. Brown the eggplant slices in vegetable oil. 
5. Sprinkle bottom of a 13 x 9−inch baking dish with remaining crumbs. Cover with the eggplant. Spoon meat mixture over the eggplant. 
6. Pour Sauce over this mixture. Top with cheese and bake at 350 degrees F for 45 minutes. 
7. Prepare the sauce: Melt butter. Add flour slowly, stirring constantly. Remove from heat. Slowly stir in the milk. Return to heat and stir until the sauce thickens. Beat egg yolks well. Gradually stir yolks, salt and pepper into the sauce. Blend well.