Potato Moussaka | Idaho Potato Commission

Ingredients

• 2 pounds eggplant
• 2½ pounds Yukon Gold potatoes
• Extra-virgin olive oil, for pan-frying and greasing the baking pan
• 2 cans (14.5 ounces each) diced tomatoes, juices drained
• 1 tablespoon dried oregano leaves (preferably Greek)
• 2 teaspoons cumin seeds, ground
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon coarse sea or kosher salt