Moussaka
An authentic Greek eggplant casserole: aromatic ground beef or lamb, sandwiched between eggplant and potatoes, topped with a cheesy layer
Moussaka
Ingredients:
2 large eggplants, sliced lengthwise into 1/4 inch-thick slices, end slices discarded
Salt
olive oil
1 large yellow onion, finely chopped
1 lb ground lamb (or beef)
1 tbsp dried oregano
1 tsp ground cinnamon
1/2 tsp black pepper
1/2 tsp ground nutmeg
1/2 tsp paprika or hot paprika
1/2 cup red wine
1 14 oz can diced tomato
1 tsp sugar
1/2 cup hot beef broth
2 large russet potatoes, peeled, very thinly sliced lengthwise
water
4 tbsp dried bread crumbs
Cheese topping:
3/4 cup fat free Greek yogurt
3 large eggs, at room temperature, beaten
1 tbsp allpurpose flour
1/2 cup reduced fat ricotta (cream cheese would work if you prefer)
3 oz crumbled feta cheese
