Palmer Lamb Moussaka (Yogurt-Topped)
Yield: 6–8 servings
Time: 30 min prep · 45 min bake (about 1 hr 15 min total)
Credits: Submitted by Dr. Paul M. Cole · Adapted from Paula Wolfert, Mediterranean Cooking
Ingredients
2 lb eggplant (about 2 medium)
Kosher salt
1 to 1½ lb ground lamb
5 Tbsp unsalted butter, divided
1 small onion, grated and well-drained
½ cup tomato purée (or 3 ripe tomatoes, peeled/seeded and chopped)
2–3 Tbsp chopped fresh parsley
1 tsp finely chopped garlic
Freshly ground black pepper
2 pinches ground cinnamon
Neutral oil, for frying
3 large eggs
2 cups plain yogurt
¾ cup grated hard cheese (kefalotyri, Parmesan, or Gruyère)
Freshly grated nutmeg
Equipment
Colander; large skillet; slotted spoon; saucepan; 10×14×2-inch baking dish (buttered).
Method
Prep eggplant: Peel and slice into ½-inch rounds. Salt generously and drain in a colander 30 minutes; rinse, squeeze gently, and pat dry.
Cook lamb: Melt 4 Tbsp butter in a skillet. Brown lamb with grated onion. Stir in tomato, parsley, garlic, pepper, and cinnamon. Simmer until most liquid evaporates; let cool slightly.
Fry eggplant: Film a skillet with oil and fry eggplant until browned on both sides. Drain on paper towels.
Make topping: Beat eggs well. Whisk in yogurt, then fold in cheese. Season with salt, pepper, and a little nutmeg.
Heat oven: 375°F (190°C).
Assemble: Butter the baking dish. Layer half the eggplant, spread lamb mixture over, then the remaining eggplant. Pour yogurt topping evenly over everything; dot with the remaining 1 Tbsp butter.
Bake: About 45 minutes, until the top is puffed and deep golden. Rest 10 minutes before serving.
Notes
Swap kefalotyri with Parmesan or Gruyère if needed.
For a lighter version, bake or air-fry eggplant slices instead of pan-frying.
Great with tomato-cucumber salad and warm flatbread.
