Moussaka: Eggplant Casserole
INGREDIENTS
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2 large eggplants, sliced lengthwise into 1/4 inch-thick slices, end slices discarded
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Salt
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Olive oil
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1 large yellow onion, finely chopped
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1 lb ground lamb (or beef)
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1 tbsp dried oregano
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1 tsp ground cinnamon
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1/2 tsp black pepper
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1/2 tsp ground nutmeg
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1/2 tsp hot paprika
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1/2 cup red wine
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1 14 oz can diced tomato
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1 tsp sugar
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1/2 cup hot beef broth
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2 large russet potatoes, peeled, very thinly sliced lengthwise
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water
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4 tbsp dried bread crumbs
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3/4 cup fat free Greek yogurt
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3 large eggs, at room temperature, beaten
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1 tbsp allpurpose flour
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1/2 cup ricotta or cream cheese
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3 oz crumbled feta cheese
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