Moussaka

By HazyWaters

Ingredients

• 1 medium eggplant
• 3 Tbsp. Butter, melted
• Meat Mixture
• 1/4 cup finely chopped onion
• 1/2 Tbsp. Butter
• 1/2 lb. Lean ground beef
• 3 Tbsp. Tomato paste
• 1/4 tsp. Salt
• 1/8 tsp. Ground cinnamon
• 1/8 tsp. Dried oregano
• 1/4 tsp. Dried basil
• Cheese Layer
• 1/4 cup grated Parmesan cheese
• 1 carton 8 oz. Cottage cheese
• 2/3 cup sour cream
• 2 eggs
• 1/2 tsp. Salt
• 1/4 tsp. Ground pepper

Preparation

Step 1

Turn broiler on. Cut eggplant in half length wise. Slice one of the halves crosswise into 1/2 inch thick slices, discarding ends. (Save other half for another use or double this receipe to make 4 servings).
Put eggplant on a baking sheet and brush on both sides with melted butter, using all the butter. Broil 3 inches from heat for 3-5 minutes on each side or until browned. Set oven to bake at 375.
Saute onion in 1/2 Tbsp. Butter until tender. Raise heat and add beef. Cooking until well browned.
Remove from heat and mix tomato pasted, salt, cinnamon, oregano and basil. Reserve 2 Tbsp. Grated cheese for topping and combine all the ingredients for the cheese layer in a 2 qt bowl, blending well with whisk.
Arrange eggplant slices in 8 inch long dish if available or shallow casserole dish.. Spread meat mixture, top with cheese mixture and sprinkle with the reserved Parmesan cheese. Bake in oven for aprox. 30 minutes or until golden brown. Let stand 10 minutes before serving.