Moussaka (Greek) - cooking recipe

Ingredients

2 medium eggplants, peeled and cut into 1/2-inch slices
1 lb. ground beef or lamb
1 c. chopped onion
1/4 c. dry red wine
1/4 c. water
2 Tbsp. snipped parsley
1 Tbsp. tomato paste
1 tsp. salt
dash of pepper
3/4 c. soft bread crumbs
1/2 c. shredded sharp American cheese
2 beaten eggs
1/4 tsp. ground cinnamon
3 Tbsp. butter or margarine
3 Tbsp. flour
1/2 tsp. salt
1/8 tsp. ground nutmeg
1 1/2 c. milk
1 beaten egg
cooking oil

Preparation

Sprinkle eggplant slices with a little salt.
Set aside.
In skillet, cook meat and onion until brown; drain fat.
Stir in wine, water, parsley, tomato paste, 1 teaspoon salt and pepper. Simmer until liquid is nearly evaporated, about 4 minutes.
Cool slightly.
Stir in half the bread crumbs, half the cheese, eggs and cinnamon.
Set aside.