Moussaka, a layered eggplant casserole, is traditional fare at every Greek taverna.
The dish has hundreds of variations. Usually slices of eggplant and sometimes potatoes are sauteed and layered with a spiced ground meat. topped with a white sauce flavored with Greek cheese or yogurt.
For this quick dinner, I have captured the flavors of a traditional moussaka and shortened the recipe by cutting the potatoes and eggplant into small pieces and cooking them separately to form the first layer. The spiced meat becomes the second layer, topped with yogurt and cheese. I used Greek feta cheese. Grated parmesan can also be used.
This meal contains 556 calories with 23 percent of calories from fat.
• To save cleaning an extra pan, cook the potatoes and eggplant in a stove-to-oven casserole dish. Or use a regular skillet if the handle can go in the oven and it fits under the broiler.
For a printable copy of the recipe, click the link: