Vega moussaka

Name: vega moussaka
Total time: 20 min
Yield: 4
Ingredients: 6 tablespoon olive oil; 2 eggplant; 2 Red onion; 2 clove garlic; 1 look tomato cubes; 0.5 teaspoon cinnamon powder; 1 tablespoon oregano; 1 bunch parsley; 2 egg; 250 gram Greek yoghurt; 450 gram potato slice; 200 gram tomato; 100 gram Parmesan cheese

Ingredients

6 tablespoon olive oil
2 eggplant
2 Red onion
2 clove garlic
1 look tomato cubes
0.5 teaspoon cinnamon powder
1 tablespoon oregano

1 bunch parsley
2 egg
250 gram Greek yoghurt
450 gram potato slice
200 gram tomato
100 gram Parmesan cheese

Directions

Preheat the oven to 200ºC.
Heat 4 tablespoons of olive oil in a frying pan and fry the eggplant slices on both sides until golden brown. Keep separate.
Heat the rest of the oil in the pan and fry the onion and garlic. Add the tomato cubes, cinnamon, oregano and parsley and season with salt and pepper.
Mix the eggs with the Greek yogurt and season with salt and pepper.
Place in the oven dish a layer of eggplant, potato slices, slices of tomato and the tomato-onion mixture. Finish with slices of eggplant. Pour the yogurt mixture over it and sprinkle with the Parmesan cheese.
Bake the moussaka in the oven in about 25 minutes until tender and golden brown.