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Although "moussaka" is an Arabic word and a popular dish in many Middle Eastern countries, the immortal eggplant and lamb casserole is generally credited to the Greeks, who claim it as a national treasure.

1 lg. eggplant (about 2 lb.)
2 tbsp. butter
1-1/2 lb. ground lamb or beef
1 med. onion, chopped
1 can (15 oz.) tomato sauce
3/4 c. red wine or beef broth
1 tbsp. snipped parsley
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. ground nutmeg
White sauce (see below)
1 c. grated Parmesan cheese
2/3 c. dry bread crumbs
1 egg, beaten
Tomato Sauce (see below)

Cut unpared eggplant crosswise into 1/2-inch slices. Cook slices in small amount boiling water until tender, 5 to 8 minutes; drain. Heat butter in 12-inch skillet until melted. Cook and stir lamb and onion until lamb is light brown; drain. Stir in tomato sauce, wine, parsley, salt, pepper and nutmeg. Cook uncovered over medium heat until half the liquid is absorbed, about 20 minutes. Prepare White Sauce.

Preheat oven to 375F.

Stir 2/3 cup of the cheese, 1/3 cup of the bread crumbs and the egg into meat mixture; remove from heat. Sprinkle remaining bread crumbs evenly in greased rectangular baking dish, 13 x 9 x 2-inches. Arrange half the eggplant slices in baking dish; cover with meat mixture. Sprinkle 2 tablespoons of the remaining cheese over meat mixture; top with remaining eggplant slices.

Pour White Sauce (see below) over mixture; sprinkle with remaining cheese.

Bake uncovered 45 minutes.

Prepare Tomato Sauce (see below). Let moussaka stand 20 minutes before serving. Cut into squares; serve with Tomato Sauce.

Makes 8 servings.


1/4 c. butter
1/4 c. all-purpose flour
1/4 tsp. salt
1/4 tsp. ground nutmeg
2 c. milk
2 eggs, slightly beaten

Heat butter over low heat until melted. Blend in flour, salt and nutmeg. Cook over low heat, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly.

Boil and stir 1 minute. Gradually stir at least 1/4 of the hot mixture into eggs. Blend into hot mixture in pan.


1 med. onion, finely chopped
1 clove garlic, finely chopped
1 tbsp. olive or vegetable oil
2 c. chopped ripe tomatoes
1/2 c. water
1 tsp. dried basil leaves
1/2 tsp. salt
1/2 tsp. sugar
1/4 tsp. pepper
1 bay leaf
1 can (6 oz.) tomato paste

Cook and stir onion and garlic in oil in 3-quart saucepan over medium heat until onion is tender. Add remaining ingredients except tomato paste. Heat to boiling, stirring constantly; reduce heat. Simmer uncovered until thickened, about 30 minutes. Stir in tomato paste (Add 2 to 3 tablespoons water if necessary for desired consistency).

Remove bay leaf.

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