European Stars And Stripes (Newspaper) - March 30, 1987, Darmstadt, Hesse                                Moust Tif � casserole usually Mede with eggplant and ground meat it a favo rite tilth found on act restaurant menus in Greece. Tastiest Ever Moussaka slice garlic very thin. Place in a Jar with Olive Oil and allow to All overnight. Pour Oil Oil and discard garlic. In a Small skin Al heal cup Oil and Saulo bread cubes shaking pan occasionally a Natl Golden Brown. Drain and eel aside. Wash Romaine Lei Luce. Dry with paper towels and tear into bite sized bits. Place in bowl and pour remaining Olive Oil Over Belluce and toss gently. Break egg in Center of lettuce and add Lemon Juica. Worcestershire sauce Anchovy fillets Parmesan cheese sail and Pepper. Toss gently until leaves Are evenly coated. Sprinkle Ullh Croutons and serve immediately makes about eight Servings. Note to coddle egg place egg in boiling water and immediately Lorn off heat. Allow to sit in water for one minute. Fold dough under itself step 4 us us Ball of excess dough la Preu the pie Crift firmly a Galen the Pine ii Over. Ten is much easier ban doing ii Ullh your fingers and Chance of breaking the dough an minimized. Hake decorative indentation around the up of the plate with your Finger. Now York tier it hum i Arch 30,1987 by Pieffle Franey new York times Ike most serious Cooks. I Lake a certain Pride in rarely duplicating a dish served Al Home in exact detail other than by special request. Almost invariably i will alter ingredients or cooking techniques according to mood or inspiration. I do its Wilh Moussaka perhaps my favorite greek dish. Many versions of Moussaka Are served in Greece and elsewhere it May be made with such vegetables As Green Beans potatoes or artichokes instead of the classic eggplant and the Only invariable ingredient seems to be ground meat. I recently created a version that i profess to be the tastiest Ever to come Oil my stove. It was made with eggplant slices briefly sauteed in Olive Oil then layered with a meat sauce plus a Tomato Flavoured White sauce and a Topping of crumbled feta cheese which worked out remarkably Well although the cheese most often called for is Kefa Lothri this was not available in my local markets in new York so i used Fela instead. This Moussaka excellent in Small or Large quantities would tie line for entertaining. The components could be assembled a Day or so in Advance and the dish placed in the oven shortly before serving. This recipe requires almost an hour to prepare but is Wall Worth the Effort. The Moussa Fca was served wih a Rice Flavoured with Bay Leaf garlic and onion. Eggplant Moussaka 1 eggplant about impounds 1 Tablespoon Olive Oil 1 cup finely chopped onions 2 Teaspoons finely minced garlic 1 i pounds lean ground meat preferably Lamb although beet if acceptable Salt to taste if desired freshly ground Pepper to taste Teaspoon ground cinnamon a cup dry red wine i cup fresh or canned beef Broth 2 Tablespoon Tomato paste 1 it cups canned crushed tomatoes 1 Tablespoon butter 2 Tablespoons hour 1 cup milk 1 egg Yolk 5 of More Tablespoons Corn Peanut or Olive All i Pound Tele cheese crumbled about f i cups. Preheat the oven to 500 degrees. Trim Oil the ends of lha eggplant. Cut the eggplant into 12 slices of equal Width. Set aside. Heat the 1 Tablespoon Olive Oil in a Skillet and add the onions and garlic. Cook stirring until onions Are willed add the meat and Cook chopping Down Wilh the Edge of a heavy Metal Kitchen spoon to break up any lumps. Add Salt Pepper and cinnamon. Cook stirring until the meal loses its raw look. Add the wine Broth and 1 cup of the crushed Lom aloes and stir. Bring to a boil and cover. Simmer far to minutes. Meanwhile melt the butter in a Saucepan and add the flour stirring with a wire whisk. Add the milk while stirring rapidly with the whisk. Season wish sell and Pepper. Stir in the remaining i cup crushed tomatoes. Bring to a simmer and Cook for 5 minutes. Sir in the egg Yolk and remove from the heat. Sprinkle the eggplant slices with sail and Pepper. Heal 1 Tablespoon of the Corn Oil in a Large non Slick Skillet and add enough eggplant slices to cover the  about 45 seconds on one aide turn the slices and continue cooking for about 45 seconds. Remove the slices and Drain. Continue cooking the remaining eggplant in the same manner adding a Lille More Oil As necessary for each Batch. Arrange about a third of the eggplant slices in one layer on the Bottom at a Zwy quark baking dish. Spoon a third of the meat sauce Over the eggplant slices. Continue making the layers in the same manner ending with a layer of meat sauce. Spoon the while sauce Over  the cheese Over All and place the dish in he oven. Bake 15 minutes. If desired run the dish briefly under the broiler a Natl the cheese is lightly browned. Yield 6 Servings. Rice with onion and Bay leap 2 Tablespoons Batter 3 Tablespoons finely minced onion 1 Small Clove garlic finely minced f 14 cups Rice pvt cups Chicken Broth 1 Bey  f Tablespoon of the Buller in a Saucepan and add the onion and garlic Cook stirring until the onion is willed. Add the Rice and stir to coat the grains. Add the Broth and Bay Leal. Bring to a boil and cover. Cook exactly 17 minutes. Remove the Bay Leaf and stir in the remaining 1 Tablespoon Butler. Yield 6 Servings. The stars and stripes Page 15