Simple Moussaka (Greek Meat Casserole)

Ingredients:

• 1 medium eggplant, peeled and cut into 1 cm rounds
• 450 g of ground beef
• 3/4 cup tomato pulp
• 450 g thinly sliced ​​potatoes
• Olive oil
• 1 tbsp. grated parmesan cheese
• 1 large onion, chopped
• 2 cups natural yogurt
• 2 crushed cloves of garlic
• 3 lightly beaten eggs
• 3/4 cup light cream
• 1/2 tsp. nutmeg
• Butter
• 1/2 tsp cinnamon

Preparation:

1. Preheat oven to 375°F (190°C). Brush the eggplant slices with olive oil and season with salt and pepper. Heat 2 tablespoons of oil in a large nonstick skillet and fry the eggplants over medium-high heat. Transfer to a paper towel to absorb excess oil. In the same large skillet, heat 2 tablespoons of olive oil and fry the onion and garlic for 3 minutes.
2. Add the ground beef and brown thoroughly. Add the spices and tomatoes. Bring the mixture to a gentle simmer and cook for 10 minutes.
   
   In a second nonstick skillet, heat 3 tablespoons of olive oil and fry the potatoes on both sides. Transfer to a paper towel to absorb excess oil, then season with salt and pepper. Place the potatoes, meat, and eggplant in a greased baking dish and sprinkle with Parmesan.
   
   In a medium bowl, combine the yogurt, eggs, and cream. Season with salt and pepper and pour the sauce over the casserole. Let it rest for 10 minutes, then bake for 30-40 minutes, until the top is golden brown and the sauce is bubbling. Let the casserole rest for 15 minutes before serving.