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 lowfat yogurt
• •1½ cups parmesan cheese
• •1 medium onion

Method

Adapted from foodista.com

1. 1Lay the eggplant slices in a single layer over paper towels.
2. 2Lightly salt both sides of eggplant slices and allow to sit for 20-30 minutes.
3. 3Pat dry.
4. 4Heat a skillet to medium-high heat.
5. 5Brush a very thin layer of olive oil on each side of each eggplant slice.
6. 6Add eggplant slices in a single layer in the skillet.
7. 7Brown on both sides.
8. 8Set aside.
9. 9(You will have to do this in batches) Repeat with remaining slices.
10. 10Add lamb to skillet.
11. 11Brown for 5 minutes, crumbling with spatula and stirring as needed.
12. 12Season with salt and pepper.
13. 13Add the onion slices and garlic.
14. 14Saute for another 7-8 minutes or until onion softens.
15. 15Add tomatoes and parsley.
16. 16Bring to a boil.
17. 17Quickly reduce to a simmer.
18. 18Allow to cook for 15-20 minutes, stirring occasionally, until everything is completely tender. Taste.
19. 19Add salt and pepper as needed.
20. 20Arrange half of the eggplant slices in a single laer in an oven-proof 13X9 baking dish.
21. 21Add the lamb-tomato mixture.
22. 22Layer the remaining eggplant slices on top.
23. 23Beat the eggs in a bowl until doubled in size and foamy (I used my stand mixer for this).
24. 24Add yogurt and continue beating until the entire mixture is fluffy.
25. 25Add salt and pepper to taste.
26. 26Pour egg mixture over the eggplant slices, spreading out in an even layer.
27. 27Sprinkle Parmesan on top.
28. 28Bake in a 350°F oven for 40-45 minutes or until golden brown on top.