Easy Moussaka

1. 1

   Preheat oven to 375.

2. 2

   Brush eggplant rounds with olive oil and season with salt and pepper.

3. 3

   Heat 2 tablespoons of oil in large non stick skillet and brown eggplant over medium high heat.

4. 4

   Remove to a paper towel to drain.

5. 5

   Heat 2 tablespoons of olive oil in same large skillet and cook onion and garlic for 3 minutes.

6. 6

   Add the ground beef and brown completely.

7. 7

   Add the spices, and tomatoes.

8. 8

   Bring to a simmer and cook for 10 minutes.

9. 9

   In a second non stick skillet, heat 3 tablespoons olive oil and brown potato slices on both sides.

10. 10

    Remove to a paper towel to drain and season with salt and pepper.

11. 11

    In a buttered baking dish, layer potatoes, meat, eggplant and top with Parmesan.

12. 12

    In a medium bowl, combine yogurt, eggs and cream.

13. 13

    Season with salt and pepper and pour over casserole.

14. 14

    Let casserole sit for 10 minutes and then bake for 30 - 40 minutes or until golden brown and bubbly.

15. 15

    Allow casserole to sit for 15 minutes before serving.

No additional tips available.