Moussaka is a type of Greek lasagna made using layers of eggplant and spiced meat, covered in a buttery béchamel sauce. This version of moussaka, however, keeps the fat content in check and the protein content high by using baked (rather than fried) eggplants, and a mixture of VOSKOS® Greek Yogurt and eggs instead of butter for the creamy béchamel sauce. It’s a family-friendly meal that’s great as leftovers.
Cut eggplants crosswise into ½-inch-thick round slices. Place on baking sheet over wax paper in a single layer, brush with 1 tablespoon olive oil, and roast in a 500°F oven for 20 minutes, or until golden.
Lower oven temperature to 375°F.
Sauté onion and garlic in 1 tablespoon olive oil until soft but not browned, stirring frequently.
Add the meat and cook until lightly browned, breaking it up with a wooden spoon.
Stir in the tomatoes, parsley, oregano, cinnamon, and salt and pepper. Cook, uncovered, about 10 minutes or until most of the liquid has evaporated.
Arrange half the eggplant slices in the bottom of a shallow 2-quart baking dish. An 11x7x1.5 inch dish works well. Spread the meat mixture over eggplant slices. Cover with the remaining eggplant slices.
Mix together the beaten eggs and yogurt well with a hand whisk until creamy, and pour over the top.
Sprinkle the cheese on top. Bake, uncovered, in a preheated 375°F oven 40 minutes or until top is golden and set.