Easy Moussaka

Instructions

1. 1

   Heat the oven to 425°F. Slice the eggplants into 0.5-inch rounds, brush with olive oil, season with salt, and roast on two sheet pans for 20 minutes until soft and golden.

2. 2

   Meanwhile brown the lamb with the onion and garlic for 8 minutes, drain, then add the tomatoes, cinnamon, oregano if you have it, salt, and pepper and simmer 10 minutes.

3. 3

   Whisk the Greek yogurt, eggs, and half the parmesan for a quick creamy topping.

4. 4

   Lower the oven to 375°F. Layer half the eggplant in a 9x13 dish, then the meat sauce, then the remaining eggplant; spread the yogurt topping over and sprinkle with the rest of the parmesan.

5. 5

   Bake 25 to 30 minutes until set and golden, then rest 10 minutes before serving. Ground beef works fine if you can't find lamb.