Moussaka

By kbartell

Wendy's Recipe

Ingredients

• 2 * 2 small (1 lb each) eggplants
• 1/2 * 1/2 cup olive oil
• MEAT SAUCE
• 2 * 2 med onions
• 2 * 2 tbsp oil
• 2 1/2 * 2 1/2 lbs ground beef
• 2 * 2 tsp salt
• 2 * 2 cans (6 oz) tomato paste
• 1 1/4 * 1 1/4 cup dry red wine
• 1/4 * 1/4 cup chopped parsley
• 1 * 1 stick cinnamon
• 2 * 2 cloves garlic, minced
• 3 * 3 tbsp fine dry bread crumbs
• 1 * 1 cup shredded parmesan cheese
• CUSTARD TOPPING
• 1/3 * 1/3 cup butter
• 1/2 * 1/2 cup flour
• 1 * 1 qt milk
• 1 * 1 tsp salt
• 1/4 * 1/4 tsp ground nutmeg
• 1/2 * 1/2 cup shredded parmesan cheese
• 6 * 6 eggs
• * Finish with 1/2 cup parmesan cheese

Preparation

Step 1

Trim stem ends from eggplant and cut lengthwise in 1/4 thick slices. Pour oil into 2 large baking pans and turn eggplant slices in it, coating both sides. Arrange in a single layer. Bake in a 425-degree oven for 30 min, turning occasionally or until tender.

For the sauce, chop 2 med onions and saute in 2 tbsp oil. Add ground beef and cook, stirring until crumbly. Add salt, tomato paste, red wine, parsley,, cinnamon and garlic. Cover and simmer 30 min. Uncover and remove cinnamon stick; cook down until liquid is evaporated. Stir in bread crumbs and 1 cup parmesan cheese.

For the custard topping, melt butter and blend in flour, cook stirring, 2 min. Gradually stir in milk and cook, stirring, until it boils and thickens. Add salt, nutmeg, and 1/2 cup shredded parmesan cheese. Stir hot sauce into 6 slightly beaten eggs.

To assemble, arrange half eggplant in a 9 X 13" baking pan. Spoon on the meat sauce and top with remaining eggplant. Pour on custard topping and sprinkle with parmesan. Bake uncovered in a 350-degree oven for 1 hour.