2 medium eggplants, sliced into 1/2-inch rounds

Salt, for drawing moisture from eggplant

Olive oil spray

4 medium waxy potatoes

1 lb (450g) ground lamb (or substitute beef or lentils)

1 small onion, diced

3 cloves garlic, minced

2 tbsp tomato paste

1 cup crushed tomatoes

1 tsp dried oregano

1/2 tsp ground cumin

1/4 tsp ground cinnamon

Salt and pepper, to taste

1 1/2 cups Greek yogurt

1 cup grated cheddar cheese

2 large eggs, beaten

1/4 cup grated parmesan cheese

Cook Mode Prevent your screen from going dark

Preheat oven to 475°F (245°C). Sprinkle eggplant slices with salt and let rest for 15 minutes on a rack to draw out moisture. Pat dry, spray with olive oil, and roast for 15–20 minutes, flipping halfway, until tender and golden.
Microwave the potatoes whole with a splash of water, covered, for 12–14 minutes until fork-tender. Peel and slice into 1/2-inch rounds once cooled.
In a skillet over medium heat, sauté onion and garlic until softened. Add lamb and cook until browned. Stir in tomato paste, then add crushed tomatoes, oregano, cumin, cinnamon, salt, and pepper. Simmer uncovered for 10–12 minutes until thickened.
In a bowl, whisk together Greek yogurt, cheddar cheese, beaten eggs, salt, and pepper until smooth.
Reduce oven temperature to 425°F (220°C). Layer potatoes on the bottom of a 9×13-inch baking dish, spread the lamb mixture over them, then top with roasted eggplant slices. Pour yogurt mixture over the top and sprinkle with parmesan cheese.
Bake for 20–25 minutes until golden and bubbling. Let rest for 10–15 minutes before serving.

Use ground beef or turkey instead of lamb for a lighter version.

For vegetarian moussaka, substitute the meat with lentils or chopped mushrooms.

Mix feta into the yogurt topping for extra richness.

Use thick Greek yogurt to prevent a watery topping.

This dish freezes well for up to 3 months — thaw before reheating.