Baked Moussaka ala ~DKBB~

Baked Moussaka ala ~DKBB~

(original recipe by Callie Nash in March 2018 edition of Cooking Light magazine)

1 pound lean ground beef

2 cups peeled, cubed eggplant (1 large eggplant)

1 red pepper, chopped

½ onion, chopped

1 Tbsp. chopped fresh thyme

1 Tbsp. minced garlic

1 can white beans, rinsed, drained, and slightly mashed

1 to 2 roma tomatoes, chopped

1 8oz. can tomato sauce

1 tsp. kosher salt

1 tsp. fresh cracked pepper

¾ cup plain Greek yogurt (1 small container)

2 large eggs, lightly beaten

• Preheat oven to 400° F.
• Brown ground beef in skillet over medium heat; drain; add in eggplant, bell pepper, onion, thyme, and garlic; cook 6 to 8 minutes.
• Add mashed beans, tomato, tomato sauce, salt, and pepper; heat thoroughly; spoon all into 9x13 glass baking dish.
• Combine yogurt and eggs in bowl, mixing well; pour this over the moussaka; bake 12 to 14 minutes, or until topping is bubbly and yogurt is set.
• Optional: sprinkle with fresh flat-leaf parsley and roasted pine nuts before serving.