Moussaka is basically a hearty eggplant casserole with a juicy, flavor-packed meat sauce.

Topping the meat is either a rich bechamel sauce– a French influence that was introduced later–or, as in today’s Moussaka recipe, a cheese-based topping.

Ingredients

2 large eggplants, sliced lengthwise into ¼ inch-thick slices, end slices discarded
Salt
Olive oil
1 large yellow onion, finely chopped
1 lb ground lamb (or beef)
1 tbsp dried oregano
1 tsp ground cinnamon
½ tsp black pepper
½ tsp ground nutmeg
½ tsp hot paprika
½ cup red wine
1 14 oz can diced tomato
1 tsp sugar
½ cup hot beef broth
2 large russet potatoes, peeled, very thinly sliced lengthwise
water
4 tbsp dried bread crumbs

Cheese Topping

¾ cup fat free Greek yogurt
3 large eggs, at room temperature, beaten
1 tbsp allpurpose flour
½ cup ricotta or cream cheese
3 oz crumbled feta cheese