Asiago Mushroom Moussaka

Ingredients

• 1 large eggplant (about 1.5 lb.), peeled and sliced thin
• 8 oz. fresh mushrooms sliced thin (or try turning them into Chardonnay Mushrooms – recipe here)
• 1 large fresh garden tomato, sliced thin
• 1 medium potato, VERY thinly sliced
• 3/4 cup breadcrumbs (whole wheat is good … or use gluten free breadcrumbs)
• For the meat sauce:
• 1 lb. ground beef, lamb or venison
• 1 teaspoon butter
• 1 teaspoon olive oil
• 1 large onion, peeled and chopped
• 5 – 7 cloves of garlic, peeled & chopped
• 1 bell pepper, chopped
• 1 1/2 teaspoons cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon allspice
• 1/2 cup red wine
• 1 15-oz. can of tomato sauce or 1 pint homemade tomato sauce
• About 2 – 3 Tablespoons total fresh chopped basil. oregano and rosemary
• Salt & fresh ground pepper, to taste
• For the top:
• 1 cup plain nonfat Greek yogurt
• 1/2 cup low fat milk
• 2 large eggs
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1 – 2 cups freshly shredded Asiago cheese

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