*  Exported from  MasterCook  *

                MOUSSAKA (BAKED EGGPLANT WITH POTATOES)

Recipe By     :
Serving Size  : 12   Preparation Time :0:00
Categories    : Main dish                        Casseroles
               Greek                            Holiday

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2       lg           Eggplant
                       Salt
  3                    Potatoes
                       Olive oil
  2       lg           Onions -- chopped
  1       lb           Ground beef
  6       tb           Butter -- melted, divided
    1/2   c            Parsley -- chopped
  1       c            Tomato sauce
    1/4   c            Breadcrumbs
    1/3   c            All-purpose flour
  2       c            Milk
  2                    Eggs -- separated
    1/4   c            Romano cheese -- grated
          ds           Nutmeg -- ground

 Slice eggplant and sprinkle with salt; set aside for 15 to 20 minutes. Pare
 and slice potatoes; dry eggplant slices.  Brown eggplant and potatoe slices
 in olive oil.  Drain on paper towels and set aside.

 Saute onion and ground beef in 2 tablespoons melted butter until brown; add
 parsley and tomato sauce and simmer for 10 minutes.

 Dust a greased 13x9x2-inch baking dish with breadcrumbs.  Place a layer of
 potatoes, eggplant, and meat mixture in pan; repeat layers, ending with
 eggplant.

 Combine remaining butter and flour; cook over low heat, stirring
 constantly.  Heat milk; gradually add to flour mixture, stirring
 constantly.  Cook over low heat until thick; cool slightly.

 Beat egg yolks, and combine with cheese and nutmeg; add to sauce. Beat egg
 whites until stiff and fold into sauce.  Pour sauce over eggplant-meat
 layers.  Bake at 350 degrees for 45 to 55 minutes or until golden brown.

 SOURCE: Southern Living Magazine, sometime in the early 1970s. Typed for
 you by Nancy Coleman.



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