Mousakas (Moussaka)

Makes 8 to 12 servings.

Ingredients

• 3 large eggplants, unpeeled (biggest you can find, or 4 if smaller)
• 1/4 cup Parmesan cheese
•  
• Meat Sauce:
• 2 tablespoons butter
• 1 large onion, chopped
• 1 1/2 lbs ground lamb (or half beef)
• 1 15 oz can chopped tomatoes, drained well
• 1/2 teaspoon cinnamon
• Pinch sugar
• 1/2 cup chopped parsley
• 1/8 tsp cardamon.
• 1/8 tsp ground allspice
• Salt/pepper to taste.
• 2 Tablespoons flour
•  
• Cream Sauce:
• 1 1/2 cups milk
• 6 tablespoons butter
• 1/2 cup flour
• 6 egg yolks
• Pinch nutmeg
• 1/4 cup grated Parmesan
• 2 oz crumbled Feta cheese
• Salt and white pepper to taste.

Instructions

1. Prepare eggplant.
2. Cut unpeeled eggplants crosswise into 1/2 inch slices.
3. Sprinkle lightly with salt.
4. Let stand 20 minutes to leach out bitter flavor.
5. Heat broiler.
6. Brush slices on one side with olive oil and broil 3 inches from heat for 4 minutes, or until spotted with brown.
7. Turn, brush with more oil and broil second side 4 minutes.
8. Remove from oven and let cool.
9. Prepare meat sauce as follows.
10. Melt butter in a large pan or skillet.
11. Add onion and saute until tender.
12. Add lamb, parlsely and seasonings and cook until meat is no longer pink.
13. Add well-drained tomatoes and flour.
14. Remove from heat and let it cool.
15. Prepare cream sauce.
16. In one quart saucepan, heat milk until bubbles appear around edges.
17. Melt butter in a large saucepan.
18. Stir in flour until smooth.
19. Stir over low heat until mixture is golden and smells nutty. (15 minutes?)
20. Gradually stir in milk.
21. Cook, stirring constantly, until thickened.
22. Remove from heat.
23. Beat egg yolks in a small bowl.
24. Stir a small amount of milk mixture into eggs.
25. Add egg mixture to milk mixture.
26. Stir in nutmeg, Parmesan, salt/pepper.
27. Return to heat.
28. Cook and stir until thickened.
29. Add Feta.
30. Assemble as follows.
31. Spray Pam in a 13x 9 pan (bigger or deeper is better lasagna pan.)
32. Preheat oven to 350° F.
33. Arrange 1/3 of eggplant slices in pan.
34. Sprinkle with 2 Tablespoons Parmesan.
35. Pour half the meat sauce in.
36. Place another 1/3 eggplant slices.
37. Top with remaining meat and last layer eggplant.
38. Spread cream sauce.
39. Sprinkle with remaining Parmesan.
40. Bake 1 hour or until top is golden brown and bubbly.