Vegetarian moussaka Recipe: A healthier twist on a classic Greek dish.

Instructions:

1. Prepare the aubergine: Place the aubergine slices on a paper towel and sprinkle with salt. Let them sit for 20 minutes, then rinse with cold water and dry.
2. Cook the Quorn mixture: In a large saucepan, dry-fry the onion, garlic, and Quorn mince. Add the tomato purée, chopped tomatoes, and parsley. Simmer for about 30 minutes, or until the mixture is tender. Transfer this to an ovenproof dish.
3. Prepare the yogurt mixture: Beat the eggs and yogurt together in a bowl. Season to taste.
4. Grill the aubergine: Preheat your grill. Place the aubergine slices on a grill pan and spray with low-calorie cooking spray. Grill for 4-5 minutes per side, or until tender.
5. Assemble the moussaka: Arrange the grilled aubergine slices on top of the Quorn mixture. Pour the yogurt and egg mixture over the top.
6. Bake: Preheat your oven to 180°C/fan 160°C/gas 4. Bake the moussaka for 20-30 minutes, or until it’s golden brown and heated through.
   Serve hot and enjoy this delicious vegetarian take on a classic moussaka!