Greek Moussaka
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- 6 tablespoons vegetable oil
- 1 onion, chopped
- 3/4 pound lean ground beef
- 2 teaspoons tomato paste
- 1 can (8 oz) tomato sauce
salt & 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 375F for 30 minutes or until top is golden and mixture is bubbly. Serve hot with a tossed salad and crusty bread.