Categories: Lamb, Greek, Vegetables 
      Yield: 6 servings 
  
      3 md Eggplants                                Freshly ground pepper 
    1/2 c  Vegetable oil                     1/4 lb Butter 
      3 lg Onions; chopped fine                6 tb Flour 
      2 lb Ground lamb; (or beef)              1 qt Milk 
      3 tb Tomato paste                        4    Eggs; beaten until frothy 
    1/2 c  Red wine                                 Grated nutmeg 
    1/2 c  Chopped parsley                     2 c  Ricotta or cottage cheese 
    1/4 ts Ground cinnamon                     1 c  Fine bread crumbs 
           Salt                                1 c  Grated Parmesan cheese 
  
  Peel the eggplants and cut them into slices about 1/2 inch thick. Brown the 
  slices quickly in 1/4 cup of the oil. Set aside. Heat the remaining oil in 
  the same skillet and cook the onions until they are brown. Add the ground 
  meat and cook 10 minutes. Pour off excess fat. Combine the tomato paste 
  with the wine, parsley, cinnamon, salt and peper. Stir this mixture into 
  the meat and simmer over low heat, stirring frequently, until all the 
  liquid has been absorbed. Remove the mixture from the fire. Preheat the 
  oven to 375F. Make a white sauce by melting the butter and blending in the 
  flour, stirring with a wire whisk. Meanwhile, bring the milk to a boil and 
  add it gradually to the butter-flour mixture, stirring constantly. When the 
  mixture is thickened and smooth, remove it from the heat. Cook slightly and 
  stir in the beaten eggs, nutmeg and ricotta. Grease an 11x16-inch pan and 
  sprinkle the bottom lightly with crumbs. Arrange alternate layers of the 
  eggplant and the meat sauce in the pan, sprinkling each layer with Parmesan 
  and crumbs. Pour the ricotta sauce over the top and bake 1 hour, or until 
  top is golden. Remove from the oven and cool 20 to 30 minutes before 
  serving. Cut into squares and serve. The flavors in this dish really 
  improve if you make it a day ahead. 
   
  FROM: RITA TAULE, Prodigy ID# BTVC62A. Prepared in advance, Moussaka can be 
  served lukewarm or at room temperature. 
   
  Format for MM Judy Garnett.