Cut the eggplant including the skin into round slices about 1 cm thick. Preheat the oven to 190℃.
Peel the potatoes, and cut into 5 mm thick round slices. Transfer into a heatproof dish, cover with plastic wrap, and microwave for 3 minutes.
Making the meat sauce: Heat up a deep frying pan over medium heat, and add the olive oil. Sauté the garlic and onion until they become translucent.
Add the ground beef, and fry over medium-high heat while stirring with a wooden spatula for about 4-5 minutes.
Add in the ☆ ingredients, and mash the tomatoes with the wooden spatula. Add in the Step 1 potatoes, and simmer over medium heat to evaporate the liquid for about 10 minutes without a lid.
In the mean time, pierce the eggplant slices with a fork. Cover with plastic wrap, and microwave for about 3 minutes until they become soft.
Making the yogurt sauce: Add the plain yogurt, egg, Parmesan cheese, salt and pepper into a bowl, and mix with a whisk.
Taste the Step 5 meat sauce and adjust the flavour.
Spread out the potatoes and 1/2 of the meat sauce in the heatproof dish so that the surface is flat. Arrange the Step 6 eggplant, and spread out the remaining meat sauce on top.
Spread out the Step 7 yogurt sauce all over at the end, bake in the oven for about 30 minutes until it becomes golden brown.
Cut into rectangle portions, serve, and enjoy.
Story Behind this Recipe
This is one of my family's favorite dishes. Since I used a minimal amount of oil, it's on the lighter side.
I used a 28 x 21 x 5 cm heatproof dish in the picture. Please adjust the baking time depending on your oven. The dish will be hot after microwaving, so please be careful. Topping moussaka with pizza cheese is also delicious.