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Prep Time: 40 Minutes Cook Time: 60 Minutes |
Ready In: 100 Minutes Servings: 4 |
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Ingredients:
1 medium eggplant, peeled and sliced into 1/2 rounds |
3/4 cup crushed tomatoes |
1 pound potatoes, thinly sliced |
olive oil |
1 cup parmesan, grated |
1 large onion, minced |
2 cups plain whole yogurt |
2 cloves garlic, minced |
3 eggs, lightly beaten |
1 pound ground beef |
3/4 cup light cream |
1/2 teaspoon nutmeg |
butter |
1/2 teaspoon cinnamon |
Directions:
1. 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.
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