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Moussaka: Eggplant Casserole

The Mediterranean Dish
  • 110 minutes
  • Serves 6 to 8

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

hot paprika

1/2 cup

red wine

1 14 ounce 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

3/4 cup

fat free Greek yogurt

3

large eggs, at room temperature, beaten

1 tbsp

allpurpose flour

1/2 cup

ricotta or cream cheese

3 oz

crumbled feta cheese