MMMMM----- Recipe via Meal-Master (tm) v8.04
       Title: 617628 Moussake  (Greek)
  Categories: Greek, Vegetables
       Yield: 6 servings
       2 md Eggplants
     1/2 lb Ground beef
       1 c  Chopped onion
     1/4 c  Burgundy wine
     1/4 c  Water
       2 T  Parsley flakes
       3 T  Tomato paste
       1 t  Salt
            -Dash pepper
     1/4 c  Bread crumbs
       2    Beaten eggs
     1/4 c  Grated sharp American
            -Dash cinnamon
     1/4 c  Bread crumbs
       3 T  Butter or margarine
       3 T  Flour
   1 1/2 c  Milk
     1/2 t  Salt
            -Dash pepper
            -Dash nutmeg
       1    Beaten egg
     1/4 c  Shredded sharp American
   Oven temperature - 350 degrees.  Pare eggplants; cut into slices 1/4
   inch thick. Sprinkle with a little salt and set aside.  In skillet,
   brown meat and onion; drain off fat.  Add wine, water, parsley,
   tomato paste and 1 teaspoon salt and dash pepper.  Simmer until
   liquid is nearly absorbed. Cool.  Stir in 1/4 cup bread crumbs and 2
   beaten eggs, the first 1/4 cup cheese and cinnamon.  In sauce pan
   melt butter, stir in flour and milk and stir until thickened. Add a
   little of the hot sauce to the one beaten egg; return to hot mixture.
   Cook over low heat 2 minutes, stirring constantly. Brown eggplant
   slices on both sides in a little hot oil. Sprinkle bottom of 12 x 7
   1/2 x 2 inch baking dish with remaining bread crumbs. Cover with
   layer of eggplant slices; spoon on all meat mixture. Arrange
   remaining eggplant over meat.  Pour milk-egg sauce over top with
   remaining 1/4 cup shredded cheese. Bake in over for about 45 minutes.
   Serve hot with spaghetti sauce and Greek salad.