Moussaka ( Greece)

This is a family favorite of ours. Alec often requests it! It is so very similar to Lasagna, but really instead of the pasta, you use slice eggplant. It is a traditional dish from Greece. What I love about this recipe especially is the rich flavor, the ease in making it, and this one is a very economical version (compared to many other Moussaka recipes.)

Moussaka
Jenny Burdge
1 large eggplant, sliced. Place slices on a baking pan, brush with olive oil, melted butter, sprinkle with salt and pepper, and broil 5 minutes, or until golden. Turn over, and brown the second side. Remove from oven.
Warm oven to 350
Fry together: 1 pound ( 2.2 kilo) groud beef
1 onion chopped
1 clove garlic, minced
salt and pepper, and dash of nutmeg

Add:
2 Cups of tomato sauce
1/3 C. tomato paste
1/2 teaspoon tomato paste
2 Tablespoon oregano
2 Tablespoon fresh parsley

in 13x9 baking dish, layer half of the eggplant slices and half of the meat mixture.Repeat with remaining ingredients. Sprinkle with 1 Cup of grated mozzarella cheese ( and parm cheese if you have it..). Bake 40 minutes.

Love,
Jenny