Beef & Potato Moussaka
12oz eggplant
Salt & Pepper
1 3/4 lbs of potatoes
1 lb ground beef
2 onions, peeled and chopped
1/2 tsp dried thyme
3 tbsp chopped parsley
1/4 tsp ground cinnamon
16 oz can crushed tomatoes
1 tbsp tomato paste
2 egg yolks
1 1/2 cup plain yogurt
1/2 cup shredded sharp Cheddar cheese
Cut eggplant into large chunks; blanch in boiling salted water 2 minutes; drain well. Peel and thickly slice the potatoes and blanch in boiling salted water 5-6 minutes; drain well.
In a medium saute pan (preferably non stick) fry the beef with onions, thyme, parsley and cinnamon until the meat begins to brown; stir frequently to prevent sticking.
Add tomatoes, tomato paste, eggplant and seasoning; mix well. Spread evenly in a 2 quart shallow casserole. Arrange the slices of potato neatly over the top to cover the beef mixture completely.
For the topping, beat together the egg yolk, yogurt and shredded cheese. Pour over the potatoes to cover completely. Bake uncovered in a preheated 375 F oven about 1 hour. Brown under a hot broiler if necessary.
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