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.