Ingredients
Scale
For the layers:
- 1 large eggplant (about 1.5 lb.), peeled and sliced thin
- 8 oz. fresh mushrooms sliced thin (or try turning them into Chardonnay Mushrooms – recipe here)
- 1 large fresh garden tomato, sliced thin
- 1 medium potato, VERY thinly sliced
- 3/4 cup breadcrumbs (whole wheat is good … or use gluten free breadcrumbs)
For the meat sauce:
- 1 lb. ground beef, lamb or venison
- 1 teaspoon butter
- 1 teaspoon olive oil
- 1 large onion, peeled and chopped
- 5 – 7 cloves of garlic, peeled & chopped
- 1 bell pepper, chopped
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1/2 cup red wine
- 1 15-oz. can of tomato sauce or 1 pint homemade tomato sauce
- About 2 – 3 Tablespoons total fresh chopped basil. oregano and rosemary
- Salt & fresh ground pepper, to taste
For the top:
- 1 cup plain nonfat Greek yogurt
- 1/2 cup low fat milk
- 2 large eggs
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 – 2 cups freshly shredded Asiago cheese
Instructions
- Preheat the oven to 350 F. Peel and slice the eggplant into very thin (1/8 – 1/4 inch) slices. Spray 2 baking sheets with cooking spray. Set the eggplant slices on the sheet in a single layer and sprinkle with Red Robin Seasoning (or salt) and fresh ground pepper. Spray the top of the eggplant, then bake for 5 minutes. Flip the slices, and bake for another 5 minutes. Remove from the oven and set aside. Slice the mushrooms, tomato and potato. Set the oven temperature to 400 F. Set aside 1/4 cup of the breadcrumbs for the top.
- In a saucepan over medium heat, brown the ground beef, then put the meat in a bowl and set aside. Add the butter and olive oil to the pan, then the onion and garlic. Saute until the onion is very soft and translucent, sprinkling on the cinnamon, nutmeg and allspice sometime in there to let the spices “toast” along with the veggies. Add the wine and saute several more minutes until the most of the liquid from the wine is gone. Add the meat, tomato sauce, and fresh herbs. Bring to a boil and reduce heat. Simmer for about 15 minutes to let the flavors meld. Add salt & pepper to taste.
- Spray a 13 x 9 x 2 inch pan with cooking spray. Sprinkle most of the breadcrumbs on the bottom (reserving about 1/4 of them for the top). Add a layer of eggplant, then a layer of meat sauce, then a layer of mushrooms and the sliced tomato. Add another layer of eggplant.
- Now smooth another layer of meat sauce over the dish, then another layer of mushrooms, and the sliced potato. One more layer of eggplant and if you have any meat sauce left, smooth it over the top as best you can.
- In a medium mixing bowl, whisk the eggs, then gently whisk in the yogurt, milk, nutmeg and salt. Stir about 1/3 – 1/2 of the cheese into the yogurt mixture. Pour this mixture over the top of the moussaka, making sure to cover every bit. Top with the rest of the shredded cheese and the reserved breadcrumbs.
- Bake for 45 – 50 minutes or until the top is golden brown and the middle is set. Let rest about 15 – 20 minutes before serving.
Notes
I used 1 cup asiago cheese, but I noticed when reheating leftover that adding extra asiago on top made it even tastier, so adjust the amount to your preference.
If your potato slices are not super-thin, you may want to pre-cook them so they are tender in the Moussaka.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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