Moussaka

      1 md Eggplant, about 1 1/4 lbs.        1/4 ts Black pepper
           Flour                                    Salt
      6 tb Margarine                           1 cn (8 oz) tomato sauce
    1/2 c  Chopped onion                     1/2 c  Dry white wine
      1 lb Lean ground beef                    3 md Tomatoes, fresh, thinly
    1/4 c  Finely chopped parsley                   Sliced
      1 ts Nutmeg                              1    Egg, beaten
    1/2 ts Paprika                           1/2 c  Grated Mozzarella cheese

  Cut eggplant, peeled or unpeeled, into slices 1/2" thick.  Soak slices 
  in salted cold water 30 minutes. Pat dry. Dredge with flour,brushing off
  excess.  Saute on both sides in margarine until brown adding more
  margarine as needed.  Drain on paper towels set aside. In large
  skillet,saute onion until tender.  Add meat saute until no longer
  red.  Blend in parsley, nutmeg, paprika and pepper.  
  
  Add salt, tomato sauce and wine simmer a few minutes. Arrange layer 
  of eggplant slices in bottom of lightly buttered 2 quart or shallow 
  baking dish.  Pour half the meat mixture over eggplant.  Cover with 
  half remaining eggplant slices.(Layers will be sparse if shallow 
  baking dish is used.)  Pour on remaining meat mixture.  Top with 
  remaining eggplant and tomato slices, overlapping, alternately for 
  an attractive visual effect. Beat egg with 1 tbsp. flour until smooth.
  Stir in cheese.  Add 1/2 tsp.salt.  Pour over casserole.  Bake, 
  uncovered, at 375F degrees for 30 minutes or longer, until top is 
  toast brown.
  
  Serves 4.