*  Exported from  MasterCook  *
                                 Moussaka 2
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Greek                            Main dish
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
 *****  NONE  *****
       2 md Eggplants
            Olive oil
   1 1/2 lb Ground beef
       2    Onions; chopped
     3/4 c  Butter
       1 ts Tomato paste
       1 ds Cinnamon
     1/4 c  Bread crumbs
       4 sm Zucchini; sliced
       4 md Potatoes; thinly sliced
            Grated cheese
     1/2 c  Water
     3/4 c  Flour
       1 qt Hot milk
       6    Eggs
   Slice eggplant, sprinkle with salt, and place in colander.  Weigh down with
   a heavy plate for several hours.  Then brush slices with oil and broil
   lightly.  Saute beef and onions in 5 tablespoons of the butter.  Add tomato
   paste, cinnamon, and salt and pepper and mix well.  Sprinkle bottom of a
   greased baking dish with bread crumbs.  Alternate layers of vegetables and
   meat in the pan, sprinkling each layer with cheese.  The top layer should
   be vegetables.  Dot with 1 tablespoon butter and add water. Set aside.
   In saucepan melt remaining 6 tablespoons butter.  Add flour and cook,
   stirring, until well mixed and beginning to brown.  Slowly stir in milk and
   cook, stirring, until sauce is smooth and thickened.  Beat eggs with a
   little of the hot sauce, then stir in to remaining sauce.  Remove from
   heat.  Pour a little more than half the sauce over the vegetables and bake
   in a 350 F oven for 10 minutes.  Meanwhile return remaining sauce to low
   heat and cook, stirring, until thick.  Pour into casserole and sprinkle
   with cheese.  Continue to bake for 45 to 50 minutes longer or until golden
                            From: “The Art of Greek Cookery”
                            by The Women of St. Paul’s Greek Orthodox Church
                            (Hempstead, NY)
   Typed for you by Karen Mintzias
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