Beef moussaka
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Ground beef |
| 1 | Medium onion,chopped | |
| 2 | tablespoons | Snipped parsley |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| ⅛ | teaspoon | Nutmeg |
| 1 | can | Tomato sauce(8oz) |
| ¼ | cup | Dry red wine |
| 1 | Medium eggplant | |
| 1 | Eggs | |
| ¾ | cup | Milk |
| ½ | teaspoon | Salt |
| ⅓ | cup | Grated Parmesan cheese |
Directions
Heat oven to 375'. Cook and stir meat and onion in large skillet until meat is brown. Drain off fat. Stir in parsley, 1 teaspoon salt, the pepper, nutmeg, tomato sauce and wine; heat to boiling. Reduce heat and simmer uncovered 5 minutes. Pare eggplant and cut into ½-inch slices. Arrange half the eggplant slices in ungreased baking dish, 11 3/4x7 1/2x1¾ inches; top with remaining eggplant slices and meat mixture. Cover with aluminum foil and bake until eggplant is tender, about 40 minutes. Beat eggs, milk and ½ teaspoon salt; pour over hot casserole and sprinkle with cheese. Bake uncovered until custard is set, 10 to 15 minutes. Cool 10 minutes, then cut into squares.