1 lg. yellow onion, chopped
4 tbsp. butter
3 tbsp. tomato paste
1/4 c. red wine
1/2 c. tomato sauce
3 tbsp. chopped parsley
1 egg yolk
6 tbsp. flour
5 tbsp. butter
1/4 tsp. cinnamon
2 tsp. salt
1/4 tsp. pepper
2 eggs
2 med. size eggplant
1 lb. zucchini
1 c. grated Parmesan cheese

Melt 4 tablespoons of butter in large skillet. Add onion and cook over slow heat until soft but not brown, about 5 minutes. Add 2 lbs. ground round beef and cook over moderately high heat until lightly browned, breaking meat into small pieces. Blend together 3 tablespoons of tomato paste, 1/4 cup red wine, 1/2 cup tomato sauce, 3 tablespoons of chopped parsley, 1/4 teaspoon cinnamon, 2 teaspoons salt and 1/4 teaspoon pepper. Add to the meat and simmer about 5 minutes to reduce the liquid a little, stirring frequently.

Remove from heat and let cool. Slightly beat 2 eggs and stir them into the meat. Cut 2 eggplants into 1/2 inch slices, cut zucchini in half lengthwise. Dust with flour, season with salt and pepper and fry until golden brown.

Moussaka should be baked in a 9x13x2 inch pan; dust pan with bread crumbs and grated cheese. Arrange 1/2 eggplant and zucchini and sprinkle with cheese. Cover with meat mixture and more cheese. Put the remaining eggplant and zucchini on top of meat. Cover with white sauce and bake for 1 hour at 375 degrees.

White Sauce: Melt 5 tablespoons of butter; blend 6 tablespoons of flour. Add 2 cups of milk and dash of nutmeg; stir until sauce boils. Beat in egg yolk and remove from heat.