Moussaka Jeri Scott

3 eggplants (or 7 potatoes) 1 minced onion

1 lb. each ‑ ground lamb/ground beef 1 teaspoon cinnamon

2 chopped onions 2 Tbsp. fresh parsley

8 oz. can tomato sauce 1/2 teaspoon nutmeg

1/2 cup red wine 1/2 teaspoon basil

olive oil salt and pepper

Butter Grated cheese

Peel and cut the eggplant lengthwise into 1/2" slices; set on paper towels to drain and sprinkle with salt. Saute the meat in butter with salt and pepper, (to taste) onions and garlic. When meat is evenly browned, add cinnamon, nutmeg, basil, parsley and tomato sauce; stir well, add wine and simmer for 20 minutes. Wipe the salted eggplant; lightly oil a skillet with a pastry brush (olive oil) and quick‑fry the eggplant over very high heat; drain. In a greased 9 x 13 " pan, place a layer of eggplant, top with 1/2 meat mixture, sprinkle with cheese, cover with remaining meat mixture. Cover with Bechamel Sauce (below) and sprinkle with cheese. Bake at 350 degrees for one hour. Allow to set before serving.

Bechamel sauce

4 cups hot milk 6 Tablespoons flour

1/2 cup butter salt and white pepper

dash nutmeg 3 egg yolks

Melt butter in a pan, add flour and stir until smooth, lower heat and gradually add the hot milk, stirring constantly until it thickens. Remove from heat, add salt, pepper, nutmeg and beaten egg yolks.