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Delicious Moussakas (eggplant casserole) recipe I come from Greece and moussakas is a traditional dish that everybody enjoys! This is an easy family recipe: Serves 8 2 kg eggplants 2 onions 1 kg lean ground lamb 4 garlic cloves salt, black pepper 750 g tomatoes 200 ml dry white wine 2 tbs tomato paste 1 tsp dried oregano 1 tbs parsley, finely chopped 50 g bread crumbs 60 g butter 6 tbs flour 1 lt milk 1 pinch nutmeg 2 egg yolks 75 g grated kefalotiri cheese you can replace it with any hard cheese that you like Wash and dry the eggplants and remove the stalks. Cut lengthwise into slices 1 cm thick. Sprinkle with salt and leave for 60 minutes. Then rinse the slices, squeeze them out gently and pat them dry. Brown the eggplant slices lightly in hot oil from both sides, then drain. Peel and chop the onions and fry them until transparent; brown the ground meat. Finely chop the garlic and add to meat; season with salt and pepper. Skin and de-seed the tomatoes, stir into meat mixture and braise for 5 minutes. Mix the wine in with the tomato paste and add to the meat. Leave to simmer over a low heat for 30 minutes, until the sauce has thickened. Add the herbs and season to taste. Preheat the oven to 180°C. Grease a baking dish with olive oil and sprinkle the bottom with bread crumbs. Arrange a layer of eggplants in the dish, then tomato-meat sauce, and alternate until full, with eggplants on top. Use the butter and flour to prepare a roux, brown it lightly, and mix in the milk, stirring continuously. Bring slowly to the boil and simmer for 5 minutes, stirring all the time, until the sauce is smooth and creamy. Now take it off the heat and season it with nutmeg, salt and pepper. Beat the egg yolks into the grated cheese and add to the sauce; pour the sauce over the eggplants. Bake in the oven for about 60 minutes. Let it cool. Enjoy!

Contributed by bessy74 on April 11, 2008, at 6:23 AM UTC.

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