Recipe(tried): Moussaka Casserole (using ground beef and lamb)

MOUSSAKA CASSEROLE

2 medium eggplants, peeled
Salt
1/2 lb ground beef
1/2 lb ground lamb
2 medium onions, chopped
1 (6 ounce) can tomato paste
1/2 cup chopped fresh parsley
1/2 cup dry red wine
1/2 cup water
2 eggs
1/4 cup plus 2 tablespoons grated Parmesan cheese, divided use
1/2 cup soft breadcrumbs, divided use
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground black pepper
Dash ground nutmeg
Vegetable oil
2 tablespoons butter or margarine, melted
Sauce (recipe follows)

Cut eggplant into 1/2-inch thick slices; sprinkle both sides with salt. Place in a bowl and set aside.

Brown meat in a large skillet; add onion and cook until tender. Stir in tomato paste, parsley, wine, and water; simmer 3 to 5 minutes, uncovered. Remove from heat, and let cool slightly.

Combine eggs and 1/4 cup Parmesan cheese; beat well. Add to meat mixture. Stir in 1/4 cup breadcrumbs, 1 teaspoon salt, cinnamon, pepper, and nutmeg; set aside.

Drain eggplant slices; pat dry with absorbent paper.

Fry eggplant in vegetable oil until lightly browned on both sides; drain on absorbent paper.

Sprinkle 2 tablespoons breadcrumbs in a greased 13x9x2-inch baking pan. Top with eggplant; cover with meat mixture. Top with sauce.

Cover with foil, and bake at 350 degrees F for 45 minutes.

Combine butter, remaining 2 tablespoons Parmesan cheese, and remaining 1/4 cup breadcrumbs; sprinkle over casserole.

Bake 20 additional minutes, uncovered, until golden brown.

SAUCE

2 1/4 cups butter or margarine
1/4 cup all-purpose flour
1/4 teaspoon salt
Dash ground black pepper
1/4 teaspoon ground nutmeg
2 cups milk
2 egg yolks, beaten
2 tablespoons lemon juice

Melt butter in a heavy saucepan.

Combine flour, salt, pepper, and nutmeg; add to butter, stirring until smooth. Gradually add milk, and cook over medium heat, stirring constantly, until thickened and bubbly. Reduce heat to low.

Stir some of hot mixture into yolks; add to remaining sauce mixture, stirring constantly, and cook 2 minutes. Remove from heat; stir in lemon juice. Cover until needed.