Moussaka(A Greek Specialty) - cooking recipe

Ingredients

2 large eggplants, peeled and cut into 1/2-inch slices
1/4 c. cooking oil
2 lb. ground lamb or ground beef
1 c. chopped onion
1 clove garlic, minced
1 (8 oz.) can tomato sauce
3/4 c. dry red wine
2 Tbsp. snipped parsley
1/4 tsp. dried oregano, crushed
1/4 tsp. ground cinnamon
1 beaten egg
1/4 c. butter or margarine
1/4 c. all-purpose flour
2 c. milk
3 beaten eggs
1/2 c. grated Parmesan cheese
ground cinnamon

Preparation

Brush both sides of eggplant slices with the oil; sprinkle with salt.
In large skillet, brown eggplant slices about 1 1/2 minutes on each side.
Drain and set aside.
In same skillet, cook lamb or beef, onion and garlic until meat is brown and onion is tender; drain off excess fat.
Stir in tomato sauce, wine, parsley, oregano, the 1/4 teaspoon cinnamon and 1 teaspoon salt.
Simmer, uncovered, for 10 minutes.
Gradually stir mixture into the 1 beaten egg.