Moussaka

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 large yellow onion, chopped
• 4 tablespoons butter
• 2 lbs ground beef round
• 3 tablespoons tomato paste
• 1/4 cup red wine
• 1/2 cup tomato sauce
• 3 tablespoons chopped parsley
• 1 egg yolk
• 6 tablespoons flour
• 5 tablespoons butter
• 1/4 teaspoon cinnamon
• 2 teaspoons salt
• 1/4 teaspoon pepper
• 2 eggs
• 2 medium size eggplants
• 1 lb zucchini
• 1 cup grated parmesan cheese

Recipe

• 1 melt 4 tablespoons of butter in large skillet. add onion and cook over slow heat until soft but not brown, about 5 minutes. add 2 lbs. ground round beef and cook over moderately high heat until lightly browned, breaking meat into small pieces. blend together 3 tablespoons of tomato paste, 1/4 cup red wine, 1/2 cup tomato sauce, 3 tablspoons of chopped parsley, 1/4 teaspoon cinnamon, 2 teaspoons salt and 1/4 teaspoon pepper. add to the meat and simmer about 5 minutes to reduce the liquid a little, stirring frequently.
• 2 remove from heat and let cool. slightly beat 2 eggs and stir them into the meat. cut 2 eggplants into 1/2 inch slices, cut zucchini in half lengthwise. dust with flour, season with salt and pepper and fry until golden brown.
• 3 moussaka should be baked in a 9x13x2 inch pan; dust pan with bread crumbs and grated cheese. arrange 1/2 eggplant and zucchini and sprinkle with cheese. cover with meat mixture and more cheese. put the remaining eggplant and zucchini on top of meat. cover with sauce and bake
• 4 for 1 hour at 375 degrees.
• 5 sauce: melt 5 tablespoons of butter; blend 6 tablespoons of flour. add 2 cups of milk and dash of nutmeg; stir until sauce boils. beat in egg yolk and remove from heat.