Lighter moussaka

Method

1. Heat the grill to medium-high. In a large bowl, toss the aubergine slices with half the oil and season. Spread out half the aubergine slices on a baking sheet and grill for about 12 minutes, turning once, until tender and lightly charred. Repeat with the remaining slices of aubergine, then set aside.
2. Meanwhile, heat the oven to 180°C/ 160°C fan/gas 4. Set a large frying pan over a medium heat, then brown the mince in 2 batches, setting aside the browned mince on a plate. Turn the heat down slightly, add the remaining oil and cook the onions for 10 minutes until lightly golden and softened. Stir in the cinnamon and Mediterranean seasoning for the final minute or so.
3. Add the browned mince, lentils and some salt and pepper to the pan. Pour
   in the passata, then rinse out the jar with 100ml water and pour that into the pan, too. Mix well, bring to the boil, cover loosely, then reduce the heat to low and simmer for 15 minutes.
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4. Meanwhile, beat the yogurt and eggs in a bowl with most of the parmesan. Season with salt and pepper.
5. To assemble, put half the aubergines in the base of the baking dish and top with the mince mixture, followed by the remaining aubergines. Spoon over the yogurt mixture, spreading it to the edges with the back of a spoon. Sprinkle with the remaining parmesan, then bake for 30 minutes or until golden and bubbling. Let the moussaka sit for 5-10 minutes before serving.