| 1 |
Heat 1-½ cups milk and butter in a small pan until bubbles begin to appear around the rim. Remove from the heat. |
| 2 |
In a heavy 2 - 3 quart saucepan, beat the eggs, the remaining ½ cup of milk, the flour and salt together until smooth. Cook over moderate heat, stirring constantly, adding the milk and melted butter mixture in a thin stream. Cook until the sauce comes to a boil and becomes quite thick. Set aside. |
| 3 |
Preheat the oven to 325°. |
| 4 |
Assemble the moussaka; spread half the eggplant slices in overlapping rows in the bottom of a 14"x9"x3" baking dish. |
| 5 |
Sprinkle with 2 tablespoons of the parmesan cheese and pour in the lamb mixture, spreading it evenly over the eggplant. Arrange the rest of the eggplant on top, then 2 more tablespoons of the cheese. |
| 6 |
Pour the sauce evenly over the eggplant; sprinkle the remaining cheese on top. |
| 7 |
Bake for 30 minutes, then increase heat to 400° and bake 15 minutes longer. |
| 8 |
Let rest 5 to 10 minutes before serving. |