This recipe is based on Turkish Mousakka but yogurt custard is substituted for the heavy flour milk topping usually used.

TOPPING:

1 c. yogurt
2 tbsp. flour
1 egg
1 tbsp. Parmesan cheese, grated
1/8 tsp. salt

FILLING:

1 lb. ground meat, lamb or beef
1 sm. onion, diced
1/4 tsp. salt
1/8 tsp. pepper
Dash of nutmeg
2 oz. tomato, chopped & peeled
1 sm. eggplant cut in 1/2 rounds or
1 med. zucchini cut in half then sliced in 1/2 lengthwise slices
Flour to dust
1/4 c. oil to saute

Note: Whole wheat or white flour is o.k., and low fat or regular yogurt can be used.

Preheat oven to 375 degrees.

1. In saucepan, saute onions until translucent. Add meat, crumbled up. Saute until meat loses it's pink color. Drain off the accumulated fat.

2. Add rest of ingredients. Cook over low heat 15 minutes, stirring occasionally. Set aside.

3. Dust eggplant or zucchini slices. Fry in oil for 1 minute on each side. Drain on paper towels.

4. Place meat mixture into 2 quart casserole. Place vegetables slices on top.

5. In bowl mix yogurt, flour, egg and salt. Stir together gently. Pour on top of meat and vegetable slices. Top with grated cheese. Bake in 375 degree oven for 15 minutes.

6. Lower heat to 350 degrees. Bake another 15 minutes. Turn off oven. Let stand in oven with door open for 10 minutes. This allows the custard like topping to set. Serve with French bread and salad.