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Title: Beef Moussaka
Yield: 8 Servings

Ingredients

  1 1/2 lb ground beef
      1    medium onion,chopped
      2 tb snipped parsley
      1 ts salt
    1/4 ts pepper
    1/8 ts nutmeg
      1 cn tomato sauce(8oz)
    1/4 c  dry red wine
      1    medium eggplant
      1    eggs
    3/4 c  milk
    1/2 ts salt
    1/3 c  grated parmesan cheese

Instructions

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
1/2-inch slices. Arrange half the eggplant slices in ungreased baking
dish, 11 3/4x7 1/2x1 3/4 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 1/2 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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