Chrissi's eggplant and potato casserole "Moussaka style"

Ingredients for 4 servings:

• 16 m.-sized potatoes
• 2 eggplant(s)
• Salt, freshly ground
• 500 g lean beef
• 2 tsp olive oil
• 2 bay leaves
• 1 tsp cinnamon
• 1 onion(s)
• 1 garlic clove(s)
• 1 tsp oil
• 2 tbsp tomato paste
• 1 can tomato(s) (Pizza tomatoes), 400 g
• n. B. Vegetable broth, granulated, without flavor enhancers
• 1 pinch(s) of sugar
• 500 g yogurt 1.5%
• 2 m.-sized eggs
• 2 tbsp flour
• 1 tbsp Worcestershire sauce
• Nutmeg, freshly grated
• 40 g Parmesan, freshly grated

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

ww – suitable

Wash the potatoes and boil them in a large pot in a little water. Drain, peel while still warm, cut into thin slices, and cover and let cool. Wash the eggplants, dry them, remove the stems, and cut them lengthwise into thin slices. Salt both sides and let them draw liquid for about 10 minutes. Then pat them dry thoroughly with kitchen paper and place them side by side on two baking sheets lined with baking paper. Bake in the oven at 175°C (convection oven) for about 10 minutes. Set aside and let cool. Dice the beef and mince it in a food processor. Brown it in 2 teaspoons of olive oil with the bay leaves and season with salt, pepper, and cinnamon. Remove the bay leaves and let the mince cool. For the tomato sauce, peel and finely chop the onions and garlic. Heat 1 teaspoon of oil in a pot and sauté both until translucent, stirring constantly. Add the tomato paste and fry briefly. Top with the pizza tomatoes, season with salt, pepper, vegetable stock, and sugar. Remove from the heat and let cool slightly. For the béchamel sauce, combine the yogurt, eggs, and flour. Season generously with Worcestershire sauce, salt, pepper, and nutmeg. Preheat the oven to 200°C (top and bottom heat). First, spread a thin layer of tomato sauce on the bottom of a large casserole dish or a roasting pan with a lid. Then, layer the prepared ingredients in the following order: eggplant, potato slices, minced meat, béchamel sauce, eggplant, tomato sauce, potato slices, minced meat, and eggplant. Finally, cover completely with béchamel sauce and sprinkle with grated Parmesan cheese. Cook on the middle rack of the oven with the lid closed for about 30 minutes. Then remove the lid, turn on the grill, and bake the casserole for about 10 minutes. This dish is perfect for days when you can burn off those Activity Points you’ve earned. Otherwise, you could certainly make 6 servings. Then each serving would be worth 8 points. The casserole is perfect for freezing and thawing in the oven when needed. Total: 45 points / 11 points per serving for 4 servings.