Moussaka

What is Moussaka? It's a Greek dish similar to lasagna, but with vegetables instead of noodles, and a cream sauce on top. It's very rich, so unless you have a lot of people to eat it, you'll probably end up with leftovers. If I end up with too much though, I can always find someone that's more than happy to take some.

• 3 eggplants (or 1 eggplant, and two zucchini)
• 2 lbs of ground beef or lamb
  (or one pound of each)
• 2 onions, chopped
• 1 clove garlic, minced
• 1/2 tsp nutmeg
• 2 TBSP parsley
• 1 eight oz can of tomato sauce
• 1/2 cup red wine
• olive oil
• butter or margarine
• Parmesan cheese
• salt and pepper to taste

1. Peel eggplant (and zucchini, if using) and cut lengthwise into 1/2 inch slices.
2. Saute ground meat in butter, salt and pepper, onions, and garlic until browned.
3. Add parsley, tomato sauce, and wine. Simmer for 25 minutes.
4. In greased baking pan (9x13x2) layer eggplant then meat mixture, then sprinkle cheese, then zucchini (or more eggplant if zucchini is not used), then meat mixture, then cheese. Repeat until all of the ingredients are used.
5. Top with cream sauce, and sprinkle with additional cheese.

Cream Sauce (bechamel):

• 2 cups hot milk
• 3 TBSP flour
• 1/4 cup butter or margarine
• salt and pepper to taste

1. Melt butter in pan.
2. Add flour and stir until smooth.
3. Gradually add hot milk, stirring constantly until thickened.
4. Season with salt and pepper to taste.