Skillet Moussaka

Ingredients

1 1/2 pounds ground lamb
1 eggplant (about 1 pound)
1/2 cup chopped onion
3 tablespoons chopped parsley
1 1/2 teaspoons salt
1 1/2 teaspoons oregano
1 cup canned tomatoes, quartered
2 tablespoons grated Romano cheese

Preparation

Brown ground lamb well in a large skillet; drain. Pare eggplant and cut into small cubes; add to skillet with the chopped onion, chopped parsley, salt and oregano; cook 3 minutes, stirring often. Add quartered tomatoes and mix well; bring to a boil. Reduce heat; cover and simmer 30 minutes, or until eggplant is very tender. Uncover and sprinkle with grated cheese.

Yield: 6 servings

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.