Dinah Shore's Moussaka (Greek Eggplant) And Meat

Directions

1. Peel eggplants and cut them into slices about 1/2 inch thick. Brown the slices quickly in 4 Tbsp. of butter. Set aside.
2. Heat 4 Tbsp. of butter in the same skillet and saute/fry onions till brown, add in the grnd meat, cook 10 min. Combine tomato paste with wine, parsley, cinnamon, salt and pepper. Add in to meat and simmer till liquid is absorbed. Preheat oven to 375 degrees.
3. Make a white sauce with melted 8 Tbsp. of butter and blending in the flour. Bring lowfat milk to a boil, add in the butter-flour mix gradually, stirring constantly. When thickened and smooth, remove from heat. Cold slightly and stir in beaten Large eggs, nutmeg and ricotta.
4. Grease an 11x16 inch pan and sprinkle bottom lightly with bread crumbs. Arrange alternate layers of eggplant and meat sauce in the pan, sprinkling each layer with Parmesan cheese and bread crumbs. Pour the ricotta sauce over the top and bake 1 hour or possibly till golden. Remove from oven, let cold a little before serving. Cut into squares and serve. Flavor improves on standing 1 day. Reheat before serving. Serves 8-10.