As promised for my dear friend Patricia, an easy recipe for moussaka.
1 lb. ground lamb
1 cup of chopped onions
1 1/2 cups of coarsely chopped peeled eggplant
1 cup coarsley chopped peeled potato
1/2 cup of tomato sauce
3/4 tsp. ground nutmeg
1 tsp. chili powder
1/2 tsp. salt
1/2 tsp. garlic powder
1/2 cup grated Parmesan cheese
1 cup plain yogurt
In a large skillet, cook lamb and onion until meat is browned and onion is tender, about 20 minutes. Drain off excess fat. Stir in eggplant, potato, tomato sauce, chili powder, nutmeg, salt and garlic powder. Simmer covered for 20 minutes or until potato and eggplant are tender. Stir in cheese.
Spoon into a 1 1/2 quart casserole. Beat together eggs and yogurt. Spoon on top of eggplant mixture. Bake uncovered in a 350 degree oven for 35 minutes or until the top is set.
This recipe is from the Joy of Greek Cooking (with an American Accent) by the Philoptochos Society of the Annunciation Greek Orthodox Cathedral, Detroit MI, 1988, contributed by Mary A. Madias on page 111.