American Pistachio Moussaka

American Pistachio Moussaka



About 1¾ cups


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)


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.

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