Moussaka - Baked Eggplant Or Zucchini With Meat

• 3 large eggplants, unpeeled (optional; peel and slice in 1/2-inch slices)
• olive oil (as much as you need; judge for yourself)
• 3 large finely chopped onions
• 2 lb. ground chuck
• 3 Tbsp. tomato paste
• 1/2 c. red Burgundy wine (optional)
• 1 c. chopped parsley
• 1/4 tsp. cinnamon
• freshly ground pepper to taste
• salt to taste
• 1 c. butter
• 6 Tbsp. flour
• 1 qt. milk
• 4 eggs, beaten until froth (I use only yolks)
• 2 c. grated Romano or Parmesan cheese
• 1 c. finely chopped bread crumbs
• nutmeg to taste

1. There will be two layers of meat sauce and 3 layers of eggplant.
2. Grease lightly an 11 x 16-inch pan.
3. Sprinkle bottom with bread crumbs.
4. Alternate eggplant with meat sauce and bread crumbs and cheese and top layer will use 1/2 cup Romano cheese for sprinkling.

eggplants, olive oil, onions, ground chuck, tomato paste, red burgundy wine, parsley, cinnamon, freshly ground pepper, salt, butter, flour, milk, eggs, romano, bread crumbs, nutmeg

Taken from www.cookbooks.com/Recipe-Details.aspx?id=281098 (may not work)