Thanks to caller Caroline Blakeley for her suggestion that in honor of this weekend’s Greek Festival we all learn to make moussaka.

And why not? Well, it does take some time and trouble, no matter what recipe you use. But it’s worth it.

Traditional Greek recipes call for hunting down Greek sheep’s milk cheese (dicey), frying the eggplant (messy) and making a bechamel sauce (fussy). This version is stripped down to make it more approachable. It calls for broiling the eggplant and using a yogurt-based sauce from "Joy of Cooking." Both techniques simplify the preparation and lighten the finished dish.

MOUSSAKA MADE EASIER

3 pounds round eggplant, sliced in 1/2-inch rounds (no need to peel)
2 tablespoons salt
1 medium Russet potato, peeled and very thinly sliced
2 tablespoons olive oil
1/2 cup grated Romano or Parmesan cheese

» Meat sauce:

2 tablespoons olive oil
1 pound ground lamb (or lean ground beef)
1 large onion, diced (about 2 cups)
3 large cloves garlic, minced
1/2 cup dry white wine
1 11-ounce can tomato puree
1/2 cup parsley, minced
1/2 teaspoon ground cinnamon
1 teaspoon dried oregano
1 tablespoon red wine vinegar

Salt and pepper, to taste

» Yogurt sauce:

4 eggs

1 cup plain Greek-style yogurt, drained (let sit in strainer for a few minutes)

Place eggplant slices on cookie sheet and sprinkle salt on both sides to draw out excess water. Place potato slices in cold water to remove excess starch and keep from turning brown. Let both sit while preparing meat sauce.

Heat olive oil in skillet. Lightly brown lamb. Use paper towel to blot and remove fat. Add onion and garlic. Stir over medium heat until onion softens. Add white wine and simmer until nearly evaporated. Add remaining ingredients and simmer, covered, about 45 minutes. Uncover and simmer 10 to 15 minutes more, until sauce is thick and fragrant. Taste and adjust seasoning.

Blot water and salt from both sides of eggplant slices. Brush with olive oil. Place under broiler until browned, about 5 minutes per side. Drain potato slices and place on another cookie sheet. Broil until softened and brown around edges. Turn oven heat to 350 degrees.

To make yogurt sauce: Beat eggs, add yogurt; whisk until smooth.

To assemble: Lightly grease 9-inch square baking pan or 3-quart casserole. Arrange half the eggplant in bottom of pan. Top with half the meat sauce, then sprinkle with half the cheese. Arrange potato slices over cheese. Top with remaining meat sauce, then remaining eggplant. Pour yogurt sauce over all and sprinkle with remaining cheese. Pan will be filled to top. Bake 1 hour.

Let sit 5 minutes, then cut into squares. Serves 6.

Approximate nutritional analysis, per serving (not including seasoning to taste): 500 calories, 26 g total fat, 9 g saturated fat, 200 mg cholesterol, greater than 1,500 mg sodium, 36 g carbohydrate, 11 g fiber, 12 g sugar, 30 g protein

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Nutritional analysis by Joannie Dobbs, Ph.D., C.N.S. Reach Betty Shimabukuro at bshimabukuro@staradvertiser.com or 529-4768. Write “By Request,” 7 Waterfront Plaza Suite 210, Honolulu 96813.