Preheat the oven at 200° on the resistances

Slice the eggplants and courgettes into thin slices

Add 3 tablespoons of olive oil (measured with a tablespoon) in a small bowl and brush the eggplants with a little oil

Spread the slices on a baking sheet

Sprinkle with a little salt

Bake in the oven until golden brown

Repeat the same process with the courgettes

Chop the onions and add them to the pan with 1 tbsp. oil evenly in the bottom of the pot

Add salt and after the onions have wilted, add the ground beef

Add the tomato passata, some cinnamon, black pepper and oregano

When the mince is ready, remove from the heat

In a large bowl, mix the yogurt with the egg yolks, salt, pepper, nutmeg and the grated light cheese.

Build the moussaka by layering layers of courgettes, aubergines and finally the Bechamel.

Bake for 1 hour

Allow to cool slightly before serving