Beef moussaka

Yield: 8 Servings

Measure Ingredient
1½ pounds Ground beef
1 \N 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 \N Medium eggplant
1 \N Eggs
¾ cup Milk
½ teaspoon Salt
⅓ cup Grated Parmesan cheese

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.

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