|Ground lamb/Beef||1 1⁄2 Pound|
|Onion||1 Medium, chopped|
|Canned tomato sauce||15 Ounce (1 Can)|
|Red wine/Beef broth||3⁄4 Cup (12 tbs)|
|Snipped parsley||1 Tablespoon|
|Ground nutmeg||1⁄4 Teaspoon|
|White sauce||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||1 Cup (16 tbs)|
|Dry bread crumbs||3⁄4 Cup (12 tbs)|
|Egg||1 , beaten|
|Tomato sauce||1⁄2 Cup (8 tbs)|
Cut unpared eggplant crosswise into Ms-inch slices.
Cook slices in small amount boiling, salted water ( 1/2 teaspoon salt to 1 cup water) until tender, 5 to 8 minutes.
Heat margarine in 12-inch skillet until melted.
Cook and stir lamb and onion until lamb is light brown; drain.
Stir in tomato sauce, wine, parsley, salt, pepper and nutmeg.
Cook uncovered over medium heat until half the liquid is absorbed, about 20 minutes.
Prepare White Sauce.
Stir 2/3 cup of the cheese, 1/3 cup of the bread crumbs and the egg into meat mixture; remove from heat.
Sprinkle remaining bread crumbs evenly in greased oblong baking dish, 13 1/2 x 9 x 2 inches.
Arrange half the eggplant slices in baking dish; cover with meat mixture.
Sprinkle 2 tablespoons of the remaining cheese over meat mixture; top with remaining eggplant slices.
Pour White Sauce over mixture; sprinkle with remaining cheese.
Cook uncovered in 375° oven 45 minutes.
Prepare Tomato Sauce.
Let moussaka stand 20 minutes before serving.
Cut into squares; serve with Tomato Sauce.