This is like a Greek Lasagna, and one of my very favorite. It seems to have alot of steps, but once you make it, it is really quite easy-
I made a few modifications-

MOUSSAKA-
GREEK EGGPLANT

This is one of the world's classic dishes. The version here is pretty much Greek. Variations on this basic dish are found all over the Mediterranean world. Before you start, print the recipe, and read it. Get all the ingredients and tools together, and plan to devote the , at least at least an hour t preparing. It is well worth the effort, a good Moussaka is wonderful eating in my opinion.
A Moussaka is constructed out of three parts that need prior preparation: fried eggplant, a white sauce and a tomato meat sauce, and also bread crumbs and cheese.

The Eggplant

* 3 Medium eggplants, peel, slice 2/3 in. thick, salt (I used coarse sea salt) and let drain for 1/2 hour while you prepare the white sauce and start the red sauce. Then dry eggplant and shake in a bag with flour and a good grind of black pepper. Brown in a bit of hot olive oil. Be careful with the amount of oil, and use only enough to brown a few slices at a time. *The eggplant will absorb an amazing amount of oil if you let it, and the things can become very greasy indeed.* *Drain the eggplant and reserve.* Ask me how I know, lol.

White Sauce

In a saucepan over medium heat mix together:

* 6 Tbl Butter
* 6 Tbl flour

Whisk for a couple minutes until well blended, add:

* 3 cups milk

Gently bring to a boil, stirring, and simmer couple minutes. Whisk a cup or so of this mixture into:

* 3 eggs, well beaten

Whisk the egg mixture back into the white sauce and bring up to a gentle simmer, whisking until thick. Do not boil, or sauce will scramble. Add:

* Good grating of nutmeg
* dash Tabasco Sauce

Let White Sauce cool. It should be quite thick. Note that the white sauce can be prepared a day ahead of time and refrigerated.

Red Sauce

Brown well together in heavy frying pan:

* 2 Tbl olive oil
* 1 1/2 lb ground lamb. (I used lamb and beef)

Drain grease. Add:

* large onion, chopped
* 3 cloves garlic, chopped

Saute around until onion limp. Add:

* 8 oz. can tomato sauce
* 1/2 tsp cinnamon
* tsp dried leaf oregano
* Tbl chpped parsley
* Tbl chopped mint
* bit of salt and pepper

Simmer gently until quite thick. The red sauce can be prepared well ahead of time, and keeps well refrigerated.

To assemble the Moussaka

The parts of the Moussaka are:

* Eggplant
* White Sauce
* Red Sauce
* 1 cup coarse dry bread crumbs
* 2 cups Mozzarella or other white cooking cheese
* 1/2 cup Parmesan or Romano cheese, optional

Use a good sized casserole with a cover. Put about 1/3 of the eggplant on the bottom in a solid layer. Trim eggplant to fit. Spread 1/2 of the meat mixture on top. Spread 1/3 of white sauce over meat. Sprinkle with 1 cup cheese, 1/3 cup of crumbs. Repeat this set of layers. Then put in a layer of the rest of the eggplant, the rest of the white sauce and cover with the rest of the crumbs. Garnish top with a sprinkle of red chile or paprika and an small handful of chopped parsley. Cover, and bake at 350 degrees for an hour, uncover and bake until browned on top and bubbly. Serve with a green salad, good bread and a bottle of light red wine. Greek Retsina wine is an acquired taste, but quite wonderful with this.

The parsley was fresh and I peeled and thinly sliced 2 large russet potatoes and fried those after the eggplant (interspersed them with eggplant layer). I also had about 8 roma tomatoes that I put in boiling water and then cold to remove the skins and slice (placed those on top of red meat mixture). I also used an Italian blend of cheeses instead of just mozzerella. Instead of the tomato sauce I used a few table spoons of tomato paste and water to make
about a cup. Also it takes about 15-20 minutes to 'set up' once you remove it from the oven.

That sounds good but my DH would never touch it!LOL
I know the day is almost over but I'm just getting around to checking here.This is what I fixed for DH and I for supper.My own "thrown together from what I had on hand" recipe.

Green Chile Chicken Fajita Pizza (Isn't that original? LOL)
1-18 in. pizza crust.You can make your own,buy one ready made or do what I did (because I had one in the pantry), use a Jiffy Pizza crust mix.
Mix according to directions and spread on the pizza pan or a cookie sheet.Bring the sides up to make a "lip" so the filling won't run over the sides.Sprinkle with Parmesan cheese (the one in the bottle that's not really cheese but it's all I had) and spread a thin layer over the entire crust.Place crust in a 425* oven and bake 3 or 4 minutes.Remove and set aside to cool.

2 cups Fajita Chicken,cut in small cubes.I used a package of chicken breast strips that I bought in the meat market that had red and green bell pepper and red onion slices and was seasoned for fajitas.Cut it in small pieces and brown in a little oil in a frying pan.Or you could use leftover chicken or the chicken for fajitas that you can buy already prepared in the meat market,or frozen or one from the deli.Whatever floats your boat.
1 small can Green Enchilada sauce,found in the Mexican food aisle at Wallmart.I used the mild,that's what I had on hand.
About 2 cups (or more if you like,or less if you don't),shredded Monterrey Jack or cheddar cheese.I used a mixture of both.The Mexican cheese mix would be good too.
Spread a thin layer of the sauce (like you are making regular pizza) over the baked crust,top with the chicken,spread out evenly,then the cheese.Bake 18-20 minutes or until crust is lightly browned.Remove from oven and let sit for a few minutes before slicing.Top each slice with a dollop of sour cream.This was deelish and a hit with DH!

Lillie, that sounds really good. I have never made a Green Chile Chicken Fajita Pizza. I will be keeping that one!! We LOVE any kind of ethinic dish, and our favorite is Mexican. (tex-mex) My daughter is married to a Mexican, and she makes true Mexican meals for me. Her tacos are nothing like we Americans make, and oh, so wonderful Yummy! She says that most "Mexican" restaurants in America are really "Tex-Mex". I don't know, but either way, I LOVE it all!!! My mouth is watering just thinking about that good hot food!!

rthummer, you are a woman after my hubby's heart. He lived for several years in Texas (he's Canadian) and loves the Tex-Mex food. I make fajitas and enchiladas and we love them.
I'd like more recipes to make.

rthummer-We love Mexican food too.I have cooked it all my married life and I imagine DH could live on nothing but Mexican food.LOL DH use to work with a lot of Mexican men and they carried lunches.One of them asked DH one day if he was married to a Mexican because he always had Burritos or some other Mexican food in his lunch.LOL
How does you DD make her tacos?

Lillie, Will you do me a big, big favor and start posting more of your favorite mexican dishes? I also am one that could live off of Mexican food. Breakfast, lunch and dinner. Hotter the better. I think you must get a craving for the hot once you aquire a taste for it, I sure did.