Moussaka U S A

A easy American way to make this Greek dish. I found this recipe in a publication years back and only changed the use of ground lamb instead of ground beef. Both ways are very good.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 2  cups  fresh breadcrumbs
• 6  tablespoons butter or 6  tablespoons margarine
• 1  cup  chopped onion
• 1  cup  sliced mushrooms
• 1  lb ground lamb or 1  lb beef
• 2 (15 ounce) cans stewed tomatoes
• 1  teaspoon oregano
• 1  teaspoon salt
• 1⁄4 teaspoon black pepper
• 1 (3/4lb)  eggplant
• 1⁄4 cup flour
• 2  medium potatoes (1/2 lb.)

Directions

1. Sauté breadcrumbs in 1/4 cup butter or margarine until crumbs are crisp and golden. Set aside.
2. In remaining butter or margarine sauté onion and mushrooms for 5 minutes.Add lamb or beef and cook until all pink color disappears. Break up with a fork as it cooks. Stir in tomatoes, oregano, salt, and pepper. Heat thoroughly.
3. Cut eggplant in half lengthwise then cut crosswise into 1/8 inch slices.
4. Toss slices a few at a time, in flour to coat well. Similarly slice potatoes crosswise into 1/8 -inch slices.Do not coat with flour.
5. In 2-quart casserole layer half eggplant slices, potatoes, meat mixture and bread crumbs. Repeat to fill casserole.
6. Cover and bake at 375°F for 1 1/4 hours. Remove cover. Increase heat to 400°F Bake 15 minutes longer or until tender.