Moussaka
(Baked Eggplant)
Serves 10 to 12

2 lb. ground beef or lamb
3 med. eggplant
1 lg. onion
½ c. olive oil
¼ c. butter
½ c. catsup
½ tsp oregano
½ tsp. cinnamon

White sauce:

3 c. milk
1 ½ T. butter
2 T. cornstarch
½ tsp tsp. salt
4 eggs
1 T. catsup, diluted in a little water

Wash eggplant and cut into ½-inch slices. Sprinkle with salt and let stand in a bowl for ½ hour. Rinse in cold water and
place in towel to dry. Melt oil and butter together and place eggplant slices close together on oiled cookie sheet. Brush
tops of eggplant with oil and butter mixture and bake in 350 degree oven for about 10 to 15 minutes until slightly browned.
Remove from oven.
Place a tablespoon of butter-oil mixture in a frying pan and cook the ground meat, onion, finely chopped, catsup, salt and
pepper and seasoning for about 10 minutes, until slightly browned.
Make white sauce by heating butter and stirring in the cornstarch and salt until it bubbles, then add the milk gradually
and heat until thickened. Beat the eggs and add to a small quantity of the white sauce and mix well. Then add this to the
sauce with the 1 tablespoon catsup that has been diluted in a little water.
Oil the bottom and sides of 9x12-inch baking pan with the butter-oil mixture.
Divide eggplant into three portions and the meat into two portions. Spread one layer of eggplant on bottom of pan and
then one layer of meat, another layer of eggplant, layer of meat and, finally, last layer of eggplant.

Pour the white sauce and egg mixture over and sprinkle with ½ teaspoon of cinnamon. About ½ of grated Parmesan
cheese may be added to top, if desired. If there is any oil-butter mixture left this may be added before baking, if desired.
Bake at 325 degrees for ¾ to 1 hour, until nicely browned.