Moussaka (Serves 6)
Melt in a frying pan:
1 T. butter or margarine
Cook in butter or margarine until clear:
1 large onion, chopped
Add:
1 or 2 cloves garlic, chopped
Add and cook until meat changes color:
1 lb. ground beef, salt and pepper to taste
Add and continue cooking until meat:
1 can tomato sauce or 1 cup is almost done tomato puree
1/4 t. cinnamon
Mixture should moist but not soupy:
1/4 t. sugar
little Ajinomoto
Add Just before meat is ready:
1/4 to 1/2 cup dry wine (Sherry or Sauterne)
Meanwhile, heat to smoking cooking oil 1/2 inch deep in a frying pan.
Beat to foam:
2 eggs
Add and beat in:
2 T. flour
Slice about 1/2 inch thick:
2 large round eggplants
Dip eggplant slices in egg batter and fry in hot fat until golden brown.
Drain both sides of slices well on absorbent paper.
Grate:
1/2 lb. yellow cheese
Heat oven to 350 (moderate).
Beat untfl foamy:
4 eggs
Assemble in an ungreased baking pan or casserole as follows:
1. Eggplant slices overlapping to cover bottom well, salt and pepper.
2. Thin layer of grated cheese.
3. Meat sauce.
4. Eggplant slices, salt and pepper
5. Remainder of grated cheese.
6. Pour beaten eggs over all.
Bake in moderate oven until browned on top, 30 to 40 minutes.
