Easy Moussaka

• 3 medium size eggplants
• 1 c. butter or margarine
• 3 large onions
• 2 lb. ground lamb (true Moussaka) or beef
• 3 Tbsp. tomato paste
• 1/2 c. dry red wine
• 1/2 c. chopped parsley
• 1/4 tsp. cinnamon
• salt to taste
• freshly ground pepper to taste
• 6 Tbsp. flour
• 1 qt. milk
• 4 eggs, beaten until frothy
• nutmeg to taste
• 2 c. Ricotta cheese
• 1 c. packaged fine bread crumbs
• 1 c. freshly grated Parmesan cheese

1. Peel eggplants; slice 1/2-inch thick.
2. Brown slices quickly in large, heavy skillet in 4 tablespoons butter (more as needed). Set aside.
3. Heat 4 tablespoons butter in same skillet.
4. Cook onions until lightly browned.
5. Add ground meat; cook for 10 minutes.
6. Combine tomato paste with wine, parsley, cinnamon, salt and pepper; stir into meat.
7. Simmer, stirring frequently, until all liquid has been absorbed.
8. Remove from heat.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=725190 (may not work)