Pastitsio

Ingredients

• 1 pound ground lamb, ground beef, or ground pork
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1 8-ounce can tomato sauce
• 1/4 cup dry red wine
• 2 tablespoons snipped parsley
• 1/2 teaspoon dried oregano, crushed
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 4 eggs, beaten individually
• 3 tablespoons margarine or butter
• 3 tablespoons all-purpose flour
• 1/4 teaspoon pepper
• 1 1/2 cups milk
• 1/2 cup grated Parmesan cheese
• 1 cup elbow macaroni, cooked and drained

Instructions

1. In a large skillet cook meat, onion, and garlic till meat is brown and onion is tender. Drain fat. Stir in tomato sauce, wine, parsley, oregano, salt, and cinnamon. Bring to boiling; reduce heat. Simmer for 10 minutes. Gradually stir meat mixture into one of the eggs; set aside.
2. Moussaka: Prepare as above, except omit the macaroni and eggs; substitute Parmesan cheese that a large skillet cook 1 large eggplant, peeled and cut into 1/2-inch slices, in a small amount of boiling water for 3 to 4 minutes or till just tender. Drain well. To assemble Moussaka, in an 8x8x2 inch baking dish layer half of the eggplant, all of the meat mixture, remaining eggplant, and all of the sauce. Bake and serve as above.