Moussaka

1 lb. eggplant

2/3 c. olive oil

1 large onion, chopped

2-3 cloves garlic, finely chopped

1 1/2 lb. ground lamb

1 T. flour

14 oz. can chopped tomatoes

1/2 T. chopped fresh herbs

1 lb. fresh tomatoes, sliced

salt & ground pepper

 

For the topping:

1 1/4 cups plain yogurt

2 eggs

3 oz. feta cheese, crumbled

1/3 cup freshly grated parmesan cheese

 

1. Cut eggplant into thin slices, sprinkle with salt, cover with plate & weight; leave for about 30 minutes. Pat dry with paper towel.

2. Heat 3 T. oil in a large pan.  Cook onion & garlic until softened.  Add lamb & cook over high heat until browned.

3. Stir in the flour, canned tomatoes, herbs & seasonings. Bring to boil, reduce heat & simmer for 20 min.

4. Heat remaining oil in frying pan. Add eggplant slices & cook until golden on both sides.

5. Preheat oven to 350. Arrange 1/2 of the eggplant slices in large, shallow ovenproff dish.  Then add a layer of 1/2 of the fresh tomatoes.

6. Top with half of the meat & tomato mixture. Repeat with another layer of each.

7.  Beat together yogurt, eggs, & cheeses.  Pour over the top.

8. Bake 35-40 minutes, until golden & bubbling.