GREEK-STYLE MOUSSAKA

This is the way Edible Chesapeake publisher Renee Brooks Catacalos learned to make moussaka from her late father-in-law, Louis Catacalos, a long-time restaurant man in San Antonio and Houston, Texas.

3/4 pound ground lamb or beef
2 medium onions, chopped
4 tablespoons butter or margarine
2 tablespoons parsley, chopped
1 14.5 oz. can diced tomatoes
1/4 cup red wine
1 teaspoon coarse salt
fresh ground pepper to taste

1 medium eggplant
olive oil, butter or nonstick spray for frying

6 tablespoons butter
4 tablespoons flour
2 cups warm milk
2 eggs, beaten
1/2 cup grated parmesan or romano cheese
1/4 teaspoon nutmeg

First, prepare the ground meat filling for the moussaka. Heat a large skillet to high, add the butter or margarine, and brown the ground beef or lamb with the chopped onions. Add the parsley, tomatoes, wine, salt and pepper and lower heat to medium-low. Simmer uncovered for 30 minutes.

While the meat is simmering, prepare the eggplant. Peel the eggplant, then slice it lengthwise into ½-inch slices. You should have 12-16 slices. Heat another skillet over medium-high heat and add just enough olive oil or butter, or a combination of both, to cover the bottom. Place as many eggplant slices in the pan as will fit without crowding and fry until golden on one side. Turn and fry the other side. Repeat this process with all the slices, adding oil/butter before each batch. Drain the slices on paper towels.

Preheat the oven to 350 degrees F. Spray a deep 8-inch square casserole with nonstick spray. Place a layer of eggplant slices on the bottom of the casserole and sprinkle with salt. Spread half the meat filling on top. Add another layer of eggplant with a sprinkling of salt. Cover with the remaining meat filling, and finish with a final layer of eggplant. Set aside while you make the cheese soufflé topping.

In a heavy saucepan, melt the 6 tbsp. butter over medium heat. Whisk in the flour until smooth. Slowly pour in the warm milk, whisking to blend. Continue cooking and whisking over medium heat until the mixture thickens, 5-10 minutes. Remove from heat. Whisk in the beaten eggs thoroughly, then add the cheese and nutmeg. Pour over the casserole, covering the entire surface, but be careful not to overfill.

Bake 35-45 minutes, until the topping has puffed up and browned. Remove from oven and let stand at least 30 minutes before serving. It is excellent made a day ahead and reheated. Serves 4-6.