Potato Moussaka

Moussaka is the dish in the back.

If you can score yourself a pound of ground lamb, and an eggplant, you're likely to have all the other ingredients in the kitchen already.

I always order Moussaka at the Greek restaurant. Mine tasted a little more American, because I used potatoes instead of bread crumbs to line the bottom of the pan.

1 small eggplant
1 lb ground lamb
1/2 cup chopped onion
1/2 cup chopped green pepper
olive oil
1/4 tsp garlic powder, or one clove of fresh
1/2 cup red wine
1 small can tomato paste
1 large potato (or 3 slices of bread, crumbled)
1/4 cup white cheese (I used Chihuahua cheese, even though it's Mexican)
White Sauce (recipe follows)
Parmesian cheese

Brown mean in oil
add onion, green pepper, salt & pepper
Add wine, tomato paste 1/2 of cheese

Cut eggplant in 1/4 inch slices, quarter slices, brown in oil
Bread crumbs on bottom of 9 inch pan (or thinly sliced potatoes)
Eggplant goes next, then put the meat mixture on top.

White Sauce:
2 tbsp butter
1 1/2 tbsp flour
1 1/2 cup milk
salt, pepper & nutmeg
remaining cheese
2 beaten eggs

Melt butter in a sauce pan. Add each ingrediant, one by one after the previous ingredient is mixed well.
Stir until thick.
Pour half of the sauce over your eggplant and potatoes. Then add the meat. Pour the rest of the sauce on top.