As promised for my dear friend Patricia, an easy recipe for moussaka.<\/p>\n
1 lb. ground lamb
\n1 cup of chopped onions
\n1 1\/2 cups of coarsely chopped peeled eggplant
\n1 cup coarsley chopped peeled potato
\n1\/2 cup of tomato sauce
\n3\/4 tsp. ground nutmeg
\n1 tsp. chili powder
\n1\/2 tsp. salt
\n1\/2 tsp. garlic powder
\n1\/2 cup grated Parmesan cheese<\/p>\n
2 eggs
\n1 cup plain yogurt<\/p>\n
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.\u00a0 Simmer covered for 20 minutes or until potato and eggplant are tender. Stir in cheese.<\/p>\n
Spoon into a 1 1\/2 quart casserole. Beat together eggs and yogurt.\u00a0 Spoon on top of eggplant mixture. Bake uncovered in a 350 degree oven for 35 minutes or until the top is set.<\/p>\n