The Ultimate Makeover: Moussaka Recipe

Preheat the oven to 375°F (190°C).

Place the sliced eggplant on a baking sheet and sprinkle with salt. Let it sit for 15 minutes to draw out excess moisture. Pat dry with a paper towel.

In a large skillet, brown the ground beef over medium heat. Add the chopped onion and minced garlic and cook until the onion is translucent.

Stir in the diced tomatoes, dried oregano, dried thyme, ground cinnamon, salt, and pepper. Simmer for 10 minutes.

In a separate skillet, lightly sauté the sliced zucchinis until slightly softened.

In a greased baking dish, layer the eggplant slices, followed by the ground beef mixture, and then the sautéed zucchinis. Repeat these layers until all ingredients are used, ending with a layer of eggplant.

In a small bowl, mix the Greek yogurt with half of the grated Parmesan cheese. Spread this mixture over the top layer of eggplant.

Sprinkle the remaining Parmesan cheese over the yogurt layer.

Cover the baking dish with foil and bake in the preheated oven for 45 minutes. Remove the foil and bake for an additional 15 minutes until the top is golden and bubbly.

Allow the moussaka to cool for a few minutes before serving. Garnish with fresh parsley.