Greek Moussaka

Directions

1. 1
   Saute onions in 2 tablespoons oil; add meat and brown. Pour off fat.
2. 2
   Spoon in tomato paste.
3. 3
   Add water, wine, parsley, salt, pepper and paprika. Cook, covered, for 10 minutes. Stir in 1/4 cup bread crumbs and mix well.
4. 4
   Slice eggplant, unpeeled, lengthwise and thinly; fry in heated oil until tender and golden. Add oil as required.
5. 5
   Line bottom and sides of 2 quart casserole dish; spread with layers of meat.
6. 6
   Alternate eggplant and meat. Finish with eggplant on top.
7. 7
   Melt 1/2 cup butter and stir in flour.
8. 8
   Slowly add milk, stirring constantly.
9. 9
   Cook until thickened. Season with salt and pepper.
10. 10
    Cool; add eggs and mix well.
11. 11
    Carefully pour into dish to cover the top and to penetrate lower layers. Sprinkle with cheese and remaining 1/4 cup crumbs. Dot with 1 tablespoon butter.
12. 12
    Bake in moderate oven at 350° for 1/2 hour. Cool slightly. Serve 6.