Low-Fat Moussaka

Step 01

Griddle or roast the aubergine slices until softened and lightly charred.

Step 02

Brown the mince with the onion and garlic, then add the cinnamon, tomatoes, and tomato purée. Simmer for 15 minutes.

Step 03

Heat the milk in a pan, whisk in the flour to make a smooth white sauce, then stir in the beaten egg and half the parmesan.

Step 04

Layer half the aubergine in a dish, top with the beef mixture, then the remaining aubergine.

Step 05

Pour over the white sauce and sprinkle with the remaining parmesan and oregano.

Step 06

Bake at 190°C for 35-40 minutes until golden and bubbling.