Moussaka

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Prepare Eggplant

Preheat the oven to 375°F (190°C). Spray a baking sheet with cooking spray or lightly coat with olive oil. Arrange thinly sliced eggplant in a single layer, top with additional oil or spray, and bake for 15-20 minutes until tender and slightly browned. Remove from the oven and set aside.

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Cook Meat

In a non-stick skillet over medium-high heat, brown the ground beef or lamb, breaking it up as it cooks. Add chopped onion and minced garlic, cooking until the onion is soft, about 5 minutes.

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Make Sauce

‍Stir in canned diced tomatoes, oregano, cinnamon, salt, and pepper. Simmer for 5-7 minutes to blend the flavors. Remove from heat.

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Prepare Yogurt Mixture

In a small bowl, whisk together Greek yogurt and an egg until smooth.

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Assemble Moussaka

Lightly grease a small baking dish. Layer half of the baked eggplant slices, spread the meat mixture on top, then cover with the remaining eggplant slices. Pour the yogurt mixture over the top and sprinkle with grated Parmesan cheese.

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Bake and Serve

Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the filling is set. Let cool for a few minutes before serving.