Moussaka -- Big Recipe Unverified!

This is functionally larger by about a factor of three from the equivalently named recipe also in this collection, though some ingredients are present here not in the other.


  • 3 medium sized eggplants
  • 1 cup margarine
  • 3 large onions, chopped
  • 2 lbs ground meet
  • 3 Tbsp tomato paste
  • 1/2 cup red wine
  • 1/2 cup chopped parsley
  • 1/4 tsp cinnamon
  • salt & pepper
  • 6 Tbsp flour
  • 1 quart milk
  • 4 eggs, beaten until frothy
  • nutmeg to taste
  • 2 cups fine bread crumbs
  • 1 cup Parmesan cheese


Peel eggplants. Slice 1/2 inch thick. Brown in 4 Tbsp butter. Cook onions until lightly browned. Add meat. Cook 10 minutes. Combine tomato past with wine, parsley, cinnamon, salt & pepper. Make white sauce of 8Tbsp butter, flour, and hot milk. Cool. Stir in beaten eggs, nutmeg & ricotta cheese.

Grease 11x16 pan (2 1/2 in deep) Sprinkle bread crumbs. Alternate layers of eggplant and meat. Sprinkle each layer with Parmesan cheese. Pour ricotta cheese sauce over top. Bake 1 hour at 375F. Cool slightly before cutting into squares.