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MOUSSAKA

Category:    Greek, Hamburgers
Yield:4 servings
 
      1 md Eggplant, about 1 1/4 lbs.        1/4 ts Black pepper
           Flour                                    Salt
      6 tb Margarine                           1 cn (8 oz) tomato sauce
    1/2 c  Chopped onion                     1/2 c  Dry white wine
      1 lb Lean ground beef                    3 md Tomatoes, fresh, thinly
    1/4 c  Finely chopped parsley                   Sliced
      1 ts Nutmeg                              1    Egg, beaten
    1/2 ts Paprika                           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.
 

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