Featured in the Honolulu Star-Advertiser on August 22, 2012.
1 medium eggplant, sliced into ½-inch rounds
Salt and pepper to taste
3 tablespoon extra-virgin olive oil
1 clove garlic, peeled and minced
1-pound lean ground beef and/or lamb
1/2 teaspoon nutmeg1/2teaspoon cinnamon
3/4 cup crushed tomatoes (canned)
1 cup parmesan cheese, grated
1 cup plain yogurt
3 eggs, lightly beaten
3/4 cup cream (may substitute with whole milk)
Preheat electric oven to 375°F. Brush eggplant rounds with 2 tablespoons olive oil and season with salt and pepper. Heat a large non-stick skillet over medium-high heat and brown eggplant. Remove eggplant and place on paper towel to drain; set aside. Heat 1 tablespoon of olive oil in same large skillet over medium-high heat and cook onions and garlic for 3 minutes. Add the ground meat and brown completely; drain the excess fat and liquid from the pan. Add the spices and tomatoes to the meat mixture. Bring to a simmer and cook for 10 minutes.
Spray a 13" by 9" baking dish with non-stick cooking spray and layer meat mixture first, then eggplant and top with parmesan. In a medium bowl, combine yogurt, eggs and cream. Season with salt and pepper and pour over casserole. Bake for 30 - 40 minutes or until golden brown and bubbly. Allow moussaka to sit for 15 minutes before serving. Makes 16 servings.
Approximate Nutrient Analysis per serving (not including salt to taste):
160 calories, 11 g fat, 5 g saturated fat, 80 mg cholesterol, greater than 150 mg sodium, 4 g carbohydrate, 1 g fiber, 2 g sugar, 10 g protein