Preheat oven to 220°C / 425°F / Gas Mark 7. Grease 2 individual ovenproof ramekins or dishes.
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).
The Greeks knew what they were doing when they paired eggplant with yoghurt - sitting right at the top of the holy tier of flavour duos.
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