Greek Moussaka

4 Eggplants peeled and sliced
4 Tbsp Butter
2 lbs. Ground shoulder of lamb
2 White Onions chopped
3 Tbsp Tomato Paste
1/3 cup Parsley chopped
1 cup lamb Stock
1/4 tsp. Cinnamon
3 Eggs beaten
1/3 cup Grated goat Cheese
1/2 cup Bread Crumbs
6 Tbsp Butter
6 Tbsp Flour
3 cups Milk scalded
1/4 tsp. Nutmeg
4 Egg Yolks beaten
Olive Oil for cooking
Grated Goat Cheese

Put eggplant slices aside. Melt 4 Tbsp. butter in a large frying pan over medium heat. Add ground lamb and onions. Fry until meat is browned.

Add tomato paste, parsley, and lamb Stock. Simmer until liquid is absorbed. Remove from heat. Stir in cinnamon, eggs, cheese, and 1/2 of the bread crumbs.

Melt 6 Tbsp. butter in a saucepan over low heat. Stir in flour. Slowly stir in milk. Continue to cook until the sauce is thick. Add nutmeg. Stir small amount of sauce into the egg yolks. Stir egg yolks into sauce. Cook for 2 minutes, stirring constantly. Remove from heat. Brown eggplant in olive oil over medium-high heat.

Grease a large casserole dish. Sprinkle rest of bread crumbs in bottom of dish.  Add layer of eggplant slices. Add some ground lamb. Continue to layer.

Cover with sauce and grated cheese. Bake at 350 degrees for 1 hour.

Serves: 6