MOUSSAKA #4

      Title: MOUSSAKA #4
  Categories: Greek, Hamburger
       Yield: 4 Servings
  
       1 md Eggplant, about 1 1/4 lbs.
            Flour
       6 tb Margarine
     1/2 c  Chopped onion
       1 lb Lean ground beef
     1/4 c  Finely chopped parsley
       1 ts Nutmeg
     1/2 ts Paprika
     1/4 ts Black pepper
            Salt
       1 cn (8 oz) tomato sauce
     1/2 c  Dry white wine
       3 md Tomatoes, fresh, thinly
            Sliced
       1    Egg, beaten
     1/2 c  Grated Mozzarella cheese
  
   Cut eggplant,peeled or unpeeled,into slices 1/2" thick.Soak slices in
   salted cold water,30 minutes.Pat dry.Dredge with flour,brushing off
   excess.Saute on both sides in margarine until brown,adding more
   margarine as needed.Drain on paper towels;set aside. In large
   skillet,saute onion until tender.Add meat;saute until no longer
   red.Blend in parsley,nutmeg,paprika and pepper.Add salt, tomato sauce
   and wine;simmer a few minutes. Arrange layer of eggplant slices in
   bottom of lightly buttered 2 quart or shallow baking dish.Pour half
   the meat mixture over eggplant. Cover with half remaining eggplant
   slices.(Layers will be sparse if shallow baking dish is used.)Pour on
   remaining meat mixture.Top with remaining eggplant and tomato
   slices,overlapping,alternately,for an attractive visual effect. Beat
   egg with 1 tbsp. flour until smooth.Stir in cheese.Add 1/2 tsp.
   salt.Pour over casserole.Bake,uncovered,@ 375 degrees 30 minutes or
   longer,until top is toast brown. MikeNote: I use olive oil and NOT
   margerine to saute the eggplant.
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