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

  • 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


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.

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


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