Moussaka #6

Yield: 6 Servings

Measure Ingredient
1 pounds Ground beef
1 cup Chopped onion
\N \N Olive oil
1 cup Water
½ cup Tomato paste
2 tablespoons Minced parsley
1 \N Stick butter
\N \N Salt & pepper
2 mediums Eggplants
½ cup Bread crumbs
2 \N Eggs, well-beaten
½ cup Grated cheese

Brown the meat & onion in some olive oil. When well-browned, add water, tomato paste, parsley, butter, & salt & pepper & let it simmer on low for 1 hour or more, until sauce is thickened. In the meantime, peel & cut lengthwise the eggplants in ¼" thick slices. Saute in olive oil to a golden brown. Add 2 tbs bread crumbs to the meat sauce & mix well. Butter a baking dish well & sprinkle with some bread crumbs. Place ½ of eggplant slices in the dish, & spread ½ of the meat sauce on top - repeat. Pour eggs on top & spread evenly.

Sprinkle with cheese & bread crumbs & bake at 350 for ½ hour or until golden. Serve with cheese sauce, if you want - I usually don't.

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