Rice Cooker Moussaka Delight

1.Start by preparing the vegetables. Dice the eggplant and zucchini, chop the onion, and mince the garlic.

2.In the rice cooker, set it to the sauté function. Add the olive oil and let it heat up.

3.Add the chopped onion and minced garlic to the rice cooker, sautéing until the onion is translucent, about 3-4 minutes.

4.Add the diced eggplant and zucchini to the rice cooker. Sauté for another 5 minutes until they begin to soften.

5.Add the ground beef or lamb to the rice cooker. Cook until browned, breaking it apart with a spatula, about 5-7 minutes.

6.Stir in the crushed tomatoes, oregano, cinnamon, nutmeg, salt, and pepper. Mix well and let it cook for another 5 minutes.

7.Add the water to the mixture, stir, and close the rice cooker lid. Set it to the 'cook' setting and let it cook for 20 minutes.

8.While the mixture is cooking, prepare the béchamel topping. In a bowl, whisk together the Greek yogurt, egg, and half of the Parmesan cheese until smooth. Season with a little salt and pepper.

9.Once the rice cooker has finished cooking, open the lid and give the mixture a good stir. Spread the mixture evenly in the rice cooker.

10.Pour the yogurt mixture over the meat and vegetable layer, spreading it evenly. Top with the remaining Parmesan and the shredded mozzarella cheese.

11.Close the lid and set the rice cooker to the 'cook' setting again for another 15-20 minutes, or until the cheese is melted and bubbly.

12.Once done, let it sit for about 5 minutes before serving. Cut into squares and serve warm.