Mix the mint, oregano and cinnamon together in a bowl. Set aside.

Place the prepared vegetables on baking trays and spray with some oil spray.

Sprinkle 6 teaspoons of the herb and spice mixture over the vegetables and bake in a 200C oven for about 20 minutes until slightly charred.

Stir the remaining 2 teaspoons of the herb and spice mixture into the canned chopped tomatoes and also stir in the crushed garlic.

Make the topping by whisking the eggs into the yoghurt, stirring in 20g of the parmesan cheese and twisting over some black pepper.

Place a layer of vegetables on the bottom of an oven proof dish and spoon over a little of the tomato sauce and the topping mixture. Use the yoghurt mixture sparingly - you want enough to cover the top layer

Continue layering the vegetables, tomato sauce and topping until you run out of vegetables, then finish the top layer by smoothing over the yoghurt topping and then sprinkling with the remaining 30g parmesan cheese.

Bake the moussaka in a 200C oven for about 30 minutes until golden.

Serve on its own or with a side salad.