2 large eggplants
1 large brown onion, finely chopped
450g mince (lamb or beef)
1 Tbs dried oregano
1 tsp ground cinnamon
1/2 tsp black pepper
1/2 tsp ground nutmeg
1/2 tsp paprika
1/2 cup red wine
400g diced tomatoes (or 1 can)
1 tsp sugar
1/2 cup hot beef broth
2 large russet potatoes, peeled, very thinly sliced lengthwise
4 Tbs dried bread crumbs
1/4 cup fat free Greek yoghurt
3 large eggs, beaten
1 Tbs plain flour
1/2 cup ricotta
85g crumbled feta cheese
Sliced eggplants lengthwise into 0.5cm thick slices and discard ends. Spread the eggplant slices out in one layer across bench top or chopping board and sprinkle with salt. Let set for 30 minutes to sweat out its bitterness.
Heat a dash of olive oil in a skillet. Cook chopped onions on medium heat until they turn slightly golden brown, stirring regularly.
Add mince and cook until fully browned, stirring regularly.
Drain the mince from any excess fat and return back to the skillet. Now add the dried oregano, ground cinnamon, pepper, nutmeg, and paprika. Stir to coat the meat with the spices. Add the wine and boil for 1 minute to reduce.
Stir in the canned tomatoes, sugar and broth. Simmer on medium-low heat for 30 minutes.
Preheat oven to 180 C.
Meanwhile, boil sliced potatoes in plenty of water until they are completely soft and break easily (about 5-7 minutes). Drain water and set the potatoes aside.
To prepare the cheese topping, whisk together the Greek yoghurt, eggs and flour. Add the ricotta and feta cheese and whisk until combined.
Lightly oil a 23cm x 33cm oven-safe baking pan. Layer the eggplant slices on the bottom. Add the meat sauce and spread to cover the eggplant. Layer the potato slices to cover the meat sauce and sprinkle with the bread crumbs. Finally spread the cheese topping to thinly cover the potatoes.
Bake for 45 minutes. If you need to, transfer the baking pan to the top rack and broil briefly so that moussaka turns a golden brown colour on top (careful not to burn this).
Remove and let sit for 5-8 minutes, then using a sharp knife, cut into squares and serve.
Photo Credits: Suzy