Moussaka
Ingredients
| 1 lb ground lamb | ||
| 1 tbs fresh parsley, chopped | ||
| kosher salt and black pepper to taste | ||
| 1/4 tsp nutmeg | ||
| 1 medium onion, chopped | ||
| 1/4 cup dry red wine | ||
| 2 cups canned tomatoes, drained | ||
| 1 medium eggplant | ||
| 2 eggs | ||
| 1/4 cup milk | ||
| 1/4 cup feta cheese, grated |
- Heat oven to 375 degrees.
- In a large skillet, brown lamb and drain excess fat.
- Add parsley, salt, pepper, nutmeg, onion, wine and tomatoes.
- Peel eggplant and slice crosswise into 1/4 inch thick slices.
- Arrange half of the eggplant slices in the bottom of an 8 inch square pan or a 1 1/2 quart shallow casserole dish.
- Top with half of the meat mixture, remaining eggplant slices and remaining meat.
- Bake at 375 degrees f0r 40 minutes or until the eggplant is tender.
- Beat eggs and milk together, then pour partially baked casserole.
- Sprinkle with cheese, return to oven and bake uncovered for 10-15 minutes or until the egg mixture is set.
- Let stand about 10 minutes before serving, then cut into squares.
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