Name: Moussaka: Eggplant Casserole
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 12 pieces
Ingredients: 2 large eggplants, sliced lengthwise into 1/4 inch-thick slices, end slices discarded; Salt; Private Reserve extra virgin 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 paprika or hot paprika; 1/2 cup red wine; 1 14 oz 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 reduced fat ricotta (cream cheese would work if you prefer); 3 oz crumbled feta cheese