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Prep Time: 40 Minutes Cook Time: 1 Minutes |
Ready In: 41 Minutes Servings: 4 |
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A favorite dish I am famous for. This is a great crowd pleaser. Ingredients:
1 medium eggplant, peeled and cut into 1/2-inch rounds |
3/4 cup crushed tomatoes |
1 lb potato, thinly sliced |
olive oil |
1 cup parmesan cheese, grated (i grate my own for better quality) |
1 large onion |
2 cups plain yogurt (whole) |
2 garlic cloves, minced |
3 eggs, lightly beaten |
1 lb ground beef |
3/4 cup light cream |
1/2 teaspoon nutmeg |
butter |
1/2 teaspoon cinnamon |
Directions:
1. Preheat oven to 375°F
2. Brush eggplant rounds with olive oil and season with salt and pepper.
3. Heat 2 tablespoons of oil in large non stick skillet and brown eggplant over medium heat. Remove to paper towel to drain.
4. Heat 2 tablespoons in the same large skillet and cook onion and garlic for 3 minutes. Add the ground beef and brown completely. Add spices and tomatoes. Bring to a simmer and cook for 10 minutes.
5. In a second non-stick skillet brown potato rounds on both sides. Remove to a paper towel and drain and season with salt and pepper.
6. In a buttered baking dish, layer potatoes, meat, eggplant and top with parmesan. In a medium bowl combine yogurt, cream and eggs. 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.
7. Allow casserole to sit for 15 minutes before serving.
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