Moussaka

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 6 tablespoons vegetable oil
• 1 onion (chopped)
• 1 lb lean ground beef or 1 lb ground lamb
• 2 teaspoons tomato paste
• 1 (8 ounce) can tomato sauce
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon nutmeg
• 2 medium eggplants (thinly sliced)
• 1 cup plain yogurt
• 2 eggs (beaten)
• 1/2 cup grated parmesan cheese

Recipe

• 1 heat 2 tablespoons of oil in a medium saucepan. add the onion and cook 5 minutes or until softened. add the beef or lamb and cook about 5 minutes, stirring to break up. drain off excess fat. stir in the tomato paste and tomato sauce. season with salt, pepper and nutmeg. simmer 5 minutes.
• 2 preheat oven to 375 degrees.
• 3 heat 4 tablespoons of oil in a large skillet. add eggplant slices and cook until they are lightly browned. drain on paper towels. place alternate layers of meat mixture and the cooked eggplant slices in a greased 2 quart casserole, beginning and ending with eggplant slices. in a small bowl, beat together the yogurt, eggs, salt and pepper and spoon this mixture over the moussaka. sprinkle the top with parmesan cheese.
• 4 bake at 375 degrees for 30 minutes, or until the top is golden and the mixture is bubbly. serve hot over roasted russet potatoes sliced 1/4 inch thick. also serve with either a greek or tossed salad and crusty bread.