Moussaka

It sounds a lot like Mufasa from the Lion King when I try to pronounce this dish, but I guess that's just what happens when I try Middle Eastern dishes. This was a creation to use remaining eggplant, and it turned out fairly well. It doesn't have quite as much flavor as I anticipated, but I enjoyed the topping.

Moussaka
2 medium eggplants
3 Tbsp. butter
1 large onion, finely chopped
2 medium cloves garlic, crushed
1 pound lamb or beef
2 medium tomatoes, peeled, seeded and finely chopped
2 Tbsp. parsley
1/2 tsp. oregano
1/4 tsp. cinnamon
salt and pepper to taste
1/2 cup flour
1/3 cup olive oil or as needed
2 eggs, beaten
3/4 cup unflavored yogurt
1/3 cup Romano or Parmesan cheese

Remove stems and hulls from eggplants. Peel if desired. Cut crosswise into 1/2-inch slices.

Meanwhile, heat butter, and saute onions and garlic until soft but not browned, stirring frequently. Add the meat and cook until lightly browned. Stir in tomatoes, parsley, oregano, cinnamon and salt and pepper. Cook, uncovered, about 10 minutes or until most of the liquid evaporates. Taste and adjust the seasoning. Remove from heat and set aside.

Coat eggplant lightly with flour. In large, heavy skillet heat oil over moderate heat. Add eggplant slices adn fry until lightly browned on both sides, adding more oil as necessary.

Arrange half eggplant slices in bottom of shallow baking dish. Spread meat mixture on top of them. Top with remaining eggplant slices. Mix together beaten eggs and yogurt and pour on top. Sprinkle with cheese. Bake, uncovered, at 375ºF 35 to 40 minutes until topping is set and golden. Serves 6.