Moussaka

Directions

1. 1
   Cut eggplant in half lengthwise; slice in 1/2 inch pieces.
2. 2
   Saute lightly in oil.
3. 3
   Remove eggplant.
4. 4
   Add onion and garlic to skillet and saute in about 1 tablespoon oil until tender but not browned.
5. 5
   Add beef and stir to brown; drain off excess fat.
6. 6
   Stir in tomato sauce, wine, salt and pepper, cinnamon, parsley, and about 2 tablespoons bread crumbs.
7. 7
   Simmer 5 minutes.
8. 8
   Combine flour and water and stir into meat mixture; remove from heat.
9. 9
   Add beaten egg.
10. 10
    Alternate eggplant slices and meat mixture in a greased 2 quart casserole, beginning and ending with eggplant slices (sprinkle about 2 tablespoons of each of the grated cheeses over the 1st layer of eggplants; top last layer of eggplant with a little meat mixture.
11. 11
    ).
12. 12
    Top all with about 2 tablespoons bread crumbs and 2 tablespoons each of the grated cheeses.
13. 13
    Bake at 350 degrees for 30-45 minutes.