Beef Moussaka

• 1 1/2 lb. ground beef
• 2 Tbsp. parsley
• 1/4 c. dry red wine
• 1/3 c. Parmesan cheese
• 1/4 tsp. pepper
• 6 eggs
• 1/2 c. chopped onion
• 1 (8 oz.) can tomato sauce
• 3/4 c. milk
• 1 tsp. salt
• 1/8 tsp. nutmeg
• 1 large eggplant

1. Brown meat with the onion and drain.
2. Stir in parsley, salt, pepper, nutmeg, tomato sauce and wine.
3. Heat to boiling.
4. Reduce heat and simmer for 5 minutes.
5. Pare eggplant and cut into slices. Arrange half the eggplant in a baking dish.
6. Cover with the half the meat mixture.
7. Repeat layers.
8. Cover with aluminum foil.
9. Bake at 375u0b0 for 40 minutes or until tender.
10. Beat together eggs, milk and 1/2 teaspoon salt.
11. Pour over hot casserole and sprinkle with cheese.
12. Bake uncovered until custard is set, 10 to 15 minutes. Cool for 10 minutes, then cut into squares.

ground beef, parsley, red wine, parmesan cheese, pepper, eggs, onion, tomato sauce, milk, salt, nutmeg, eggplant

Taken from www.cookbooks.com/Recipe-Details.aspx?id=746448 (may not work)