Gluten-Free Lamb Moussaka

Ingredients

• •2 large eggplants
• •2 teaspoons olive oil
• •1 pound ground lamb
• •1 teaspoon garlic
• •14 ounces canned tomatoes
• •3 teaspoons parsley
• •2 eggs
• •10 ounces fl lowfat yogurt
• •1½ cups parmesan cheese

We may earn a commission on Instacart orders, at no extra cost to you.

Method

From foodista.com — read the original

1. 1Lay the eggplant slices in a single layer over paper towels. Lightly salt both sides of eggplant slices and allow to sit for 20-30 minutes. Pat dry.
2. 2Heat a skillet to medium-high heat.
3. 3Brush a very thin layer of olive oil on each side of each eggplant slice.
4. 4Add eggplant slices in a single layer in the skillet and brown on both sides. Set aside. (You will have to do this in batches) Repeat with remaining slices.
5. 5Add lamb to skillet and brown for 5 minutes, crumbling with spatula and stirring as needed. Season with salt and pepper.
6. 6Add the onion slices and garlic and saute for another 7-8 minutes or until onion softens.
7. 7Add tomatoes and parsley and bring to a boil. Quickly reduce to a simmer and allow to cook for 15-20 minutes, stirring occasionally, until everything is completely tender. Taste and add salt and pepper as needed.
8. 8Arrange half of the eggplant slices in a single laer in an oven-proof 13X9 baking dish.
9. 9Add the lamb-tomato mixture, and then layer the remaining eggplant slices on top.
10. 10Beat the eggs in a bowl until doubled in size and foamy (I used my stand mixer for this).
11. 11Add yogurt and continue beating until the entire mixture is fluffy.
12. 12Add salt and pepper to taste.
13. 13Pour egg mixture over the eggplant slices, spreading out in an even layer.
14. 14Sprinkle Parmesan on top.
15. 15Bake in a 350°F oven for 40-45 minutes or until golden brown on top.
16. 16Draining yogurt results in a thicker consistency, much like Greek-style yogurt. Line a large bowl with several thicknesses of cheesecloth.
17. 17Place the yogurt into the cheesecloth, then gather the ends and fasten them tightly with a rubber band. Hang the cheesecloth over the bowl, allowing it to drip the excess water into the bowl.
18. 18(I suspended mine over the bowl by wrapping the ends of the cheesecloth around a chopstick and placing a binder clip to secure. You can also hang the cheesecloth over a cupboard knob and place the bowl underneath.)
19. 19Allow to drip for at least 30 minutes, or longer if you want an even thicker yogurt.