Recipe courtesy of Food Network Kitchen
Save Recipe Print
Total:
1 hr 40 min
Prep:
40 min
Cook:
1 hr
Yield:
4 servings

Ingredients

Directions

Preheat oven to 375. Brush eggplant rounds with olive oil and season with salt and pepper. Heat 2 tablespoons of oil in large non stick skillet and brown eggplant over medium high heat. Remove to a paper towel to drain. Heat 2 tablespoons of olive oil in same large skillet and cook onion and garlic for 3 minutes. Add the ground beef and brown completely. Add the spices, and tomatoes. Bring to a simmer and cook for 10 minutes. In a second non stick skillet, heat 3 tablespoons olive oil and brown potato slices on both sides. Remove to a paper towel to drain and season with salt and pepper. In a buttered baking dish, layer potatoes, meat, eggplant and top with Parmesan. In a medium bowl, combine yogurt, eggs and cream. Season with salt and pepper and pour over casserole. Let casserole sit for 10 minutes and then bake for 30 - 40 minutes or until golden brown and bubbly. Allow casserole to sit for 15 minutes before serving.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Quick and Easy Apple Tart

Recipe courtesy of Ree Drummond

Easy Peach Cobbler

Recipe courtesy of Trisha Yearwood

Easiest Muffins

Recipe courtesy of Trisha Yearwood

Eggs Over Easy

Recipe courtesy of Alton Brown

Moussaka

Recipe courtesy of David Rosengarten

Moussaka

Recipe courtesy of Melissa d'Arabian

Moussaka

Recipe courtesy of Bobby Flay

Moussaka

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Moussaka

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword