Moussaka

Ingredients

• 2 cups yogurt plain
• 2 cups yogurt plain
• 1 pound pd of ground turkey 
• 1  onion yellow cut into ¼-inch dice
• 1 clove garlic minced
• 1 teaspoon ground cinnamon 
• 1 teaspoon coarse salt plus more for eggplant
• 0.3 teaspoon nutmeg 
• 0.3 teaspoon pepper freshly ground
• 28 ounce canned tomatoes whole peeled coarsely chopped canned
• 0.3 cup tomato paste 
• 0.3 cup oregano fresh chopped
• 0.5 cup parsley fresh chopped
• 2 pounds eggplant 
• 1 ounce parmesan cheese grated
• 1 large egg whites 
• 1 serving pam original flavor shopping list 

Equipment

• bowl
• baking sheet
• paper towels
• sauce pan
• oven
• whisk
• sieve
• baking pan
• broiler
• slotted spoon
• colander
• cheesecloth

Directions

1. Drain yogurt in a cheesecloth-lined sieve until thickened, 2 hours or overnight.
2. Place turkey in a medium saucepan over medium heat; cook until browned, about 6 minutes. Using a slotted spoon, transfer to a medium bowl.
3. Add onion, garlic, cinnamon, salt, nutmeg, and pepper to saucepan; cook until onion is translucent, about 10 minutes. Return turkey to saucepan with tomatoes, tomato paste, and oregano. Bring to a boil; reduce heat to medium low; simmer until sauce has thickened, about 1 hour.
4. Remove from heat; stir in chopped parsley; set aside.
5. Preheat broiler. While sauce cooks, cut eggplants into 1/4-inch slices.
6. Sprinkle with salt on both sides.
7. Place in a colander over a bowl; let stand 1 hour to drain. Discard liquid; rinse each slice under cold running water to remove all salt and juice.
8. Place slices on several layers of paper towels; press out water.
9. Lay dry slices on a clean baking sheet; coat with olive-oil spray; broil until browned, about 2 minutes. Turn; coat with olive-oil spray; broil until browned, about 2 minutes more. Repeat until all eggplant slices have been broiled; set cooked eggplant aside.
10. Place drained yogurt in a small bowl.
11. Add Parmesan and eggs.
12. Whisk together briskly with a fork; set aside.
13. Place a layer of eggplant on the bottom of an 8-by-8-inch baking pan. Cover with half the turkey sauce.
14. Place another eggplant layer, then the remaining turkey sauce.
15. Add a final eggplant layer; cover with reserved yogurt mixture.
16. Bake until mixture is bubbling and top starts to brown, about 30 minutes.
17. Transfer to a heat-proof surface; let sit until moussaka cools slightly and firms, about 10 minutes.
18. Cut into squares; serve.