Instructions: MOUSSAKAS FLAVOR CAPTURED, By Linda Gassenheimer, Knight Ridder

Moussaka, a layered eggplant casserole, is traditional fare at every Greek taverna.

The dish has hundreds of variations. Usually slices of eggplant - and sometimes potatoes - are sauteed and layered with a spiced ground meat. The dish is topped with a white sauce flavored with Greek cheese or a yogurt sauce.

For this quick dinner, I have captured the flavors of a traditional moussaka and shortened the recipe by cutting the potatoes and eggplant into small pieces and cooking them separately to form the first layer. The spiced meat becomes the second layer, and the dish is topped with a quick yogurt sauce.

I used Greek feta, with its rich, tangy flavor. Traditional feta is made with sheeps or goats milk, although today many manufacturers use cows milk. Grated Parmesan can also be used.

Moussaka is a meal in itself. If you wish, serve it with a salad and crusty whole-grain bread.

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