1Preheat oven to 350 °F
2Prepare the tomato sauce: In a saucepan over medium heat, sauté the onions and garlic in the olive oil. Once the onions are translucent, add the tomatoes, sugar and salt. Simmer for 30 minutes and stir occasionally. Set aside.
3Cut eggplant and zucchini into thin slices. Season each slice with salt and pepper. Set aside.
4Place the eggplant and zucchini in layers in a baking dish. For each layer of vegetables (one layer including one row of eggplant and one row of zucchini), brush with tomato sauce and add Parmesan cheese and a few basil leaves. Repeat until the vegetables are all in the baking dish.
5Put the dish in the oven for 30 minutes. Remove and let stand.
6Add the Oikos yogurt on top of the moussaka and sprinkle with your choice of herbs (oregano).
7Serve warm or cold.
8Enjoy!
