American Pistachio Moussaka
Yield: about 1¾ cups
Ingredients
2 Medium eggplants, cut crosswise into ½-inch slices
½ cup Butter or margarine, melted
¾ pound Ground beef
1 Large onion, chopped
1 can Tomato sauce
¼ cup Chopped parsley
1 teaspoon Salt
½ teaspoon Ground cinnamon
⅛ teaspoon Pepper
½ cup Coarsely chopped natural American pistachios
2 tablespoons Grated Parmesan cheese
Custard (recipe follows)
Instructions
Brush both sides of eggplant with butter; broil, 4 minutes per side. Set aside. Brown beef and onion; drain excess fat. Add tomato sauce, parsley, salt, cinnamon and pepper. Simmer 10 minutes. In a 2½ quart shallow baking pan layer ½ eggplant and ½ meat mixture; repeat. Pour Custard over top. Bake at 375°F., 30 minutes. Sprinkle pistachios, then cheese on top; bake an additional 10 minutes or until heated through.
