Moussaka

Ok, I really don`t know how to pronounce this recipe, and I have to admit that I have not tried it either...Lamb is sooo expensive, if you find it in the store at all. This recipe comes from 1968.


"BPU President favors Lamb ...C. Wells Haren..Favorite Casserole...
( The above is the heading in the cookbook)
Moussaka

2 pounds lamb, ground
1 eggplant
1 can tomatoes
6 Tablespoons prepared bread crumbs
salt and pepper
3 Tablespoons parmesan cheese

Pat 1 pound ground lamb into 10 x 6-inch glass baking dish. cover with thinly sliced and peeled eggplant. Add 1/2 can tomatoes and 3 Tablespoons crumbs
Season with salt and pepper. Repeat with second layer and top with Parmesan cheese. Bake 1 hour at 350 degrees.