Recipe for cooking moussaka

Recipes from Greece :: Greek Main Dish Meats

1 large eggplant
1 lb. ground beef or lamb
Canola (or other vegetable) oil
2 med. onions, chopped
2 cloves garlic, minced
1 tsp. salt
1/2 tsp. thyme
1/2 tsp. oregano
1/2 tsp. nutmeg
2 Tbsp. chopped parsley
1 1/4 (one and one-fourth) c. canned tomatoes
1/2 c. white wine
2 egg whites
1/2 c. bread crumbs
2 Tbsp. grated Parmesan cheese

Pare eggplant and cut into 1/2-in. slices. Sprinkle and distribute with salt and set aside for 1/2 an hour. Rinse and dry thoroughly. Brown meat in canola (or other vegetable) oil with onions and garlic. Drain off the fat. Add salt, seasonings, parsley, tomatoes and wine. Cover and cook slowly for 1/2 an hour. Cool. Mix in unbeaten egg whites and half of the crumbs. Brown the eggplant slices in canola (or other vegetable) oil. Sprinkle and distribute bottom of a 13 x 9-in. baking dish with remaining crumbs. Cover with the eggplant. Spoon meat mixture over the eggplant. Pour Sauce over this mixture. Top with cheese and bake at 350 degrees fahrenheit for 45 mins.

Sauce
3 Tbsp. butter
3 Tbsp. flour
1 1/2 (one and one-half) c. milk
2 egg yolks
1/2 tsp. salt
1/4 tsp. pepper

Melt butter. Add flour slowly, stirring constantly. Remove from heat. Slowly stir in the milk. Return to heat and stir until the sauce thickens. Beat egg yolks well. Gradually stir yolks, salt and pepper into the sauce. Blend well.