Easy Moussaka

Ingredients

• 3 medium-size eggplants
• 1 cup butter or margarine, divided
• 3 large onions, finely chopped
• 2 lb ground lamb or beef
• 3 Tbsp tomato paste
• ½ cup dry red wine
• ½ cup chopped parsley
• ¼ tsp cinnamon
• salt and freshly ground pepper to taste
• 6 Tbsp flour
• 1 qt milk
• 4 eggs, beaten until frothy
• nutmeg to taste
• 2 cup ricotta cheese
• 1 cup packaged fine bread crumbs
• 1 cup freshly grated Parmesan cheese

Method

1. Peel the eggplants and slice 1/2-inch thick. Brown the slices quickly in a large, heavy skillet in 4 tablespoons butter (more as needed). Set aside.
2. Heat 4 tablespoons butter in the same skillet. Cook the onions until lightly browned. Add the ground meat. Cook 10 minutes. Combine the tomato paste with the wine, parsley, cinnamon, salt and pepper; stir into the meat; simmer, stirring frequently, until all the liquid has been absorbed. Remove from heat.
3. Preheat the oven to 375 degrees. Melt 8 tablespoons butter in a large saucepan; blend in the flour with a wire whisk. Meanwhile, bring the milk to a boil; add gradually to the butter-flour mixture, stirring constantly. When the mixture is thickened and smooth, remove from heat. Cool slightly; stir in the beaten eggs, nutmeg and ricotta cheese.
4. Grease an 11 x 16 oven-proof pan (2 1/2 inches deep, at least). Sprinkle the bottom lightly with bread crumbs. Arrange alternate layers of eggplant and meat in the pan. Sprinkle each layer with Parmesan cheese and bread crumbs (about 2 layers each of meat and eggplant). Pour the ricotta cheese sauce over the top. Bake 1 hour or until golden. Remove from oven; cool slightly before cutting into squares to serve.

Notes

Clipping. Makes 8 to 10 servings.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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