This dish layers ground beef and eggplant, topped with a creamy yogurt mixture, then baked to perfection. The result is a hearty, savory moussaka that pairs perfectly with a fresh salad and warm bread.
6 tablespoons vegetable oil
1 onion, chopped
3/4 pound lean ground beef
2 teaspoons tomato paste
1 can (8 ounce size) tomato sauce
salt and freshly ground black pepper
2 medium eggplants, thinly sliced
1 cup plain yogurt
2 eggs, beaten
3 tablespoons grated Parmesan cheese
Heat 2 Tbsp of oil in medium saucepan. Add onion; cook 5 minutes or until softened. Add beef;cook about 5 minutes, stirring to break up. Drain off excess fat. Stir in tomato paste and tomato sauce. Season with salt and pepper; simmer for 5 minutes.
Meanwhile heat 4 Tbsp oil in large skillet. Add eggplant slices; cook until lightly browned. Drain on paper towels. Place alternate layers of beef mixture and cooked eggplant slices in greased 2 quart casserole, beginning and ending with eggplant slices.
In small bowl, beat together yogurt, eggs, salt and pepper; spoon over moussaka. Sprinkle with Parmesan cheese.
Bake at 375 degrees F for 30 minutes or until top is golden and mixture is bubbly. Serve hot with a tossed salad and crusty bread.
bobmar456
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