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1
Melt 4 tablespoons of butter in large skillet.
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2
Add onion and cook over slow heat until soft but not brown, about 5 minutes.
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3
Add 2 lbs.
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4
ground round beef and cook over moderately high heat until lightly browned, breaking meat into small pieces.
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5
Blend together 3 tablespoons of tomato paste, 1/4 cup red wine, 1/2 cup tomato sauce, 3 tablspoons of chopped parsley, 1/4 teaspoon cinnamon, 2 teaspoons salt and 1/4 teaspoon pepper.
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6
Add to the meat and simmer about 5 minutes to reduce the liquid a little, stirring frequently.
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7
Remove from heat and let cool.
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8
Slightly beat 2 eggs and stir them into the meat.
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9
Cut 2 eggplants into 1/2 inch slices, cut zucchini in half lengthwise.
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10
Dust with flour, season with salt and pepper and fry until golden brown.
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11
Moussaka should be baked in a 9x13x2 inch pan; dust pan with bread crumbs and grated cheese.
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12
Arrange 1/2 eggplant and zucchini and sprinkle with cheese.
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13
Cover with meat mixture and more cheese.
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14
Put the remaining eggplant and zucchini on top of meat.
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15
Cover with white sauce and bake
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16
for 1 hour at 375 degrees.
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17
White Sauce: Melt 5 tablespoons of butter; blend 6 tablespoons of flour.
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18
Add 2 cups of milk and dash of nutmeg; stir until sauce boils.
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19
Beat in egg yolk and remove from heat.
