Traditional Moussaka, a Middle Eastern entree, features ground meat, eggplant, and a creamy sauce. If you're intimidated by lamb recipes, this delicious Lebanese Moussaka recipe is a great place to start.
Brush both sides of eggplant slices with the oil. In a large skillet brown eggplant slices over medium heat about 2 minutes per side. Drain; set aside.
In the same skillet cook ground lamb or beef, half at a time, until meat is browned, cooking the onion and garlic with the second batch of meat. Drain off excess fat. Stir in the tomato sauce, wine, the 2 tablespoons parsley, the 3/4 teaspoon salt, oregano, and the 1/4 teaspoon cinnamon. Heat to boiling; reduce heat. Simmer, uncovered, for 10 minutes, or until most of the liquid is absorbed. Cool mixture slightly. Stir 1/2 cup of the meat mixture into the 1 beaten egg. Stir egg mixture into meat mixture in skillet.
Meanwhile, in a medium saucepan melt the butter or margarine. Stir in the flour, the 1/2 teaspoon salt, and pepper. Add milk all at once. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. In a medium bowl beat the 3 eggs. Gradually stir the thickened milk mixture into the eggs.
In a 3-quart rectangular baking dish arrange half of the eggplant slices. Spread the meat mixture over the eggplant slices; top with remaining eggplant slices. Pour the hot egg mixture over all. Top with Parmesan cheese and sprinkle lightly with additional cinnamon. Bake, uncovered, in a 325 degree F oven for 35 to 40 minutes or until edges are bubbly. Let stand 10 minutes before serving. Cut into squares to serve. Sprinkle with additional parsley, if desired. Makes 8 to 10 servings.