MOUSSAKA 2

      Title: MOUSSAKA 2
  Categories: Greek
       Yield: 8 Servings
  
            Karen Mintzias
       2 md Eggplants
            Salt
            Olive oil
   1 1/2 lb Ground beef
       2    Onions; chopped
     3/4 c  Butter
       1 ts Tomato paste
       1 ds Cinnamon
     1/4 c  Bread crumbs
       4 sm Zucchini; sliced
       4 md Potatoes; thinly sliced
            Grated cheese
     1/2 c  Water
     3/4 c  Flour
       1 qt Hot milk
       6    Eggs
  
   Slice eggplant, sprinkle with salt, and place in colander. Weigh down
   with a heavy plate for several hours. Then brush slices with oil and
   broil lightly. Saute beef and onions in 5 tablespoons of the butter.
   Add tomato paste, cinnamon, and salt and pepper and mix well.
   Sprinkle bottom of a greased baking dish with bread crumbs. Alternate
   layers of vegetables and meat in the pan, sprinkling each layer with
   cheese. The top layer should be vegetables.  Dot with 1 tablespoon
   butter and add water. Set aside.
   
   In saucepan melt remaining 6 tablespoons butter.  Add flour and cook,
   stirring, until well mixed and beginning to brown. Slowly stir in
   milk and cook, stirring, until sauce is smooth and thickened. Beat
   eggs with a little of the hot sauce, then stir in to remaining sauce.
   Remove from heat. Pour a little more than half the sauce over the
   vegetables and bake in a 350 F oven for 10 minutes.  Meanwhile return
   remaining sauce to low heat and cook, stirring, until thick. Pour
   into casserole and sprinkle with cheese. Continue to bake for 45 to
   50 minutes longer or until golden brown.
   
   From: "The Art of Greek Cookery" by The Women of St. Paul's Greek
   Orthodox Church (Hempstead, NY)
   
   Typed for you by Karen Mintzias
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