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1 small (270g) eggplant, cut into 0.5cm thick rounds
2 tablespoons olive oil
2 teaspoons ground cinnamon, plus extra for dusting
150 g full-fat Greek yoghurt
1 egg, lightly beaten
1/4 cup grated Parmesan cheese
25 g crumbled feta
2 portions of Bolognese, heated
2 cups baby spinach leaves
Toss eggplant in oil and cinnamon.
Heat a medium frying pan over medium-hight heat. Fry eggplant on each side in batches, until golden and tender. Drain on paper towel.
Combine yoghurt, egg and half the cheeses in a small bowl.
In a separate bowl stir baby spinach leaves through heated bolognese.
Spoon half bolognese into prepared dishes. Top with half the eggplant slices, followed by remaining bolognaise and remaining eggplant slices.
Top each dish with yoghurt mixture and remaining cheese, and dust with extra cinnamon. Bake in oven for 20-25 minutes or until cheese is melted and golden.
Reserve one moussaka for lunch tomorrow. Serve tonights dinner (with greens if desired - see note).