MOUSSAKA

It has been so long ago, I don't remember where I got this Greek recipe - maybe from a newspaper.

Brown in 3 Tbsp. Olive oil:

        1 med-large onion, chopped

        1 lb. chopped beef or lamb

Add: 1 cup tomato paste

        2 Tbsp. parsley

        1 cup vinegar

        1 cup water

        2 Tbsp. nutmeg

        Salt and pepper to taste

Cover and cook slowly for one hour.

Peel and cut into 1/4” slices:

        2 medium eggplant

Brown in oil, place in 10 x 13 baking dish and set aside.

WHITE SAUCE

Melt:  1/4 cup butter

Add:  1 cup flour

         4 cups milk (add slowly)

Cook until thickened.

Slowly Add:

2 eggs, slightly beaten

Do Not Boil and add no seasoning.

Grate cheese to make 2-3 cups (about 1-1/2 lbs.)

Mix together and add to meat mixture:

        1 cup grated cheese

        1/4 cup bread crumbs

Sprinkle onto eggplant:

        1/4 bread crumbs

Add in layers on top of eggplant:

        cheese

        meat mixture

        cheese

        sauce

REPEAT then top with cheese

Bake 350° for 1/2 hour.  Let sit 10 minutes before cutting into servings.

For freezing, cut and freeze in separate packages.