MASHED POTATO-TOPPED MOUSSAKA

Mashed Potato-Topped Moussaka image

A creamy topping of mashed potatoes gives this eggplant-packed moussaka an almost shepherd's-pie texture. Sound delicious? Oh, it is!

Provided by My Food and Family

Categories Home

Time 1h45m

Yield 8 servings

Number Of Ingredients 14

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Ingredients

2 eggplants (2 lb.), chopped
1/4 cup olive oil
1-1/2 lb. Yukon gold potatoes (about 6), peeled, chopped
1 lb. ground lamb
1 onion, chopped
2 cloves garlic, minced
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
2 Tbsp. tomato paste
2 tomatoes, seeded, chopped
1 egg yolk
1/3 cup milk
3/4 cup KRAFT Shredded Parmesan Cheese, divided
2 Tbsp. dry bread crumbs

Steps:

Heat oven to 450ºF.
Toss eggplant with oil; spread onto rimmed baking sheet. Bake 25 to 30 min. or until golden brown and tender, stirring occasionally.
Meanwhile, cook potatoes in boiling water in large saucepan 12 to 15 min. or until tender. While potatoes are cooking, brown meat with onions and garlic in large skillet on medium-high heat; drain. Return meat mixture to skillet; stir in spices. Add tomato paste and tomatoes; mix well. Simmer on medium-low heat 10 to 12 min. or until thickened, stirring occasionally. Remove from heat.
Reduce oven temperature to 400ºF. Add eggplant to sauce; mix well. Set aside. Drain potatoes; return to pan. Whisk egg yolk and milk until blended. Add to potatoes along with 1/2 cup cheese; mash until desired consistency.
Spoon meat mixture into 3-qt. casserole sprayed with cooking spray; top with potatoes. Sprinkle with bread crumbs and remaining cheese.
Bake 30 min. or until golden brown.

Nutrition Facts : Calories 340, Fat 19 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 70 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 17 g