Title: Moussaka
Categories: Ethnic Ground Beef
Yield: 4 Servings
| 1 | md | Eggplant, about 1 1/4 lbs. |
| | | Flour |
| 6 | tb | Margarine |
| 1/2 | c | Chopped onion |
| 1 | lb | Lean ground beef |
| 1/4 | c | Finely chopped parsley |
| 1 | ts | Nutmeg |
| 1/2 | ts | Paprika |
| 1/4 | ts | Black pepper |
| | | Salt |
| 1 | cn | (8 oz) tomato sauce |
| 1/2 | c | Dry white wine |
| 3 | md | Tomatoes, fresh, thinly |
| | | Sliced |
| 1 | | Egg, beaten |
| 1/2 | c | Grated Mozzarella cheese |
Cut eggplant,peeled or unpeeled,into slices 1/2" thick.Soak slices in
salted cold water,30 minutes.Pat dry.Dredge with flour,brushing off
excess.Saute on both sides in margarine until brown,adding more margarine
as needed.Drain on paper towels;set aside. In large skillet,saute onion
until tender.Add meat;saute until no longer red.Blend in
parsley,nutmeg,paprika and pepper.Add salt, tomato sauce and wine;simmer a
few minutes. Arrange layer of eggplant slices in bottom of lightly buttered
2 quart or shallow baking dish.Pour half the meat mixture over eggplant.
Cover with half remaining eggplant slices.(Layers will be sparse if shallow
baking dish is used.)Pour on remaining meat mixture.Top with remaining
eggplant and tomato slices,overlapping,alternately,for an attractive visual
effect. Beat egg with 1 tbsp. flour until smooth.Stir in cheese.Add 1/2
tsp. salt.Pour over casserole.Bake,uncovered,@ 375 degrees 30 minutes or
longer,until top is toast brown.Serves 4.