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From, "Little Rock Cooks...Recipes Handed Down from Generation to Generation," published in cooperation with your Daily InBox Newsletter.

INGREDIENTS:
  • 1-1/2 pounds ground lamb or chuck
  • 1 large onion, chopped fine
  • 1/4 cup butter
  • 28-ounce can tomatoes, drained
  • 2 Tablespoons chopped parsley
  • 1/2 cup red wine
  • Salt and pepper to taste
  • 2 eggs, well-beaten
  • 1/2 cup grated Parmesan cheese
  • 3 Tablespoons bread crumbs
  • 2 medium eggplants
  • 1/4 cup melted butter
  • 1/3 cup bread crumbs
  • 3 Tablespoons butter
  • 3 Tablespoons flour
  • 1-1/2 cups milk
  • 2 eggs, well-beaten
  • 1/4 cup grated Parmesan cheese

TO PREPARE:

Brown meat and onion in 1/4 cup butter; add tomatoes, parsley, wine, salt and pepper.  Cook slowly until liquid is absorbed; set aside to cool.  Then add eggs, cheese and 3 Tablespoons bread crumbs.  Mix well and season to taste.  (For variety try nutmeg or garlic.)  Meanwhile, peel and slice eggplants lengthwise into 1/2-inch slices; brush with melted butter and broil until brown on each side.  (May be fried if desired, using additional butter.)  Sprinkle the bottom of a 9x13-inch pan with bread crumbs; place a layer of eggplant over this; cover with meat mixture; repeat eggplant and meat layers.  In a saucepan, prepare a cream sauce by melting butter, adding flour, and stirring until blended; add milk gradually.  Cook until thick, stirring constantly.  Remove from heat and slowly add heated sauce to eggs; add cheese and mix.  Pour over casserole and bake uncovered for 1 hour at 375 degrees, or until top is golden.  Cool at least 30 minutes before serving.

NOTE:  
The flour of moussaka improves if it is baked the day before serving and is reheated.

SERVES:  
8

 
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