Moussaka A La Grecque(Serves 8 To 10)

• 3 medium sized eggplants
• 1 c. butter
• 3 large onions, finely chopped
• 2 lb. ground lamb or beef
• 3 Tbsp. tomato paste
• 1/2 c. red wine
• 1/2 c. chopped parsley
• 1/4 tsp. cinnamon
• salt to taste
• freshly ground black pepper to taste
• 6 Tbsp. flour
• 1 qt. milk
• 4 eggs, beaten
• nutmeg to taste
• 2 c. Ricotta cheese or cottage cheese
• 1 c. fine bread crumbs
• 1 c. freshly grated Parmesan cheese

1. Peel the eggplants and cut them into slices about 1/2-inch thick.
2. Brown the slices quickly in 4 tablespoons of the butter. Set aside.
3. Heat 4 tablespoons of butter in the same skillet and cook the onions until they are brown.
4. Add the ground meat and cook 10 minutes.
5. Combine the tomato paste with the wine, parsley, cinnamon, salt and pepper.
6. Stir this mixture into the meat and simmer over low heat, stirring frequently, until all the liquid has been absorbed.
7. Remove the mixture from heat.
8. Preheat oven to 350u0b0.

eggplants, butter, onions, ground lamb, tomato paste, red wine, parsley, cinnamon, salt, freshly ground black pepper, flour, milk, eggs, nutmeg, ricotta cheese, bread crumbs, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=170487 (may not work)