Mousaka

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Place the butter in a pan and let it melt over a medium heat

Step 2

Add the flour and whisk until all the butter has been soaked up

Step 3

Add the milk in small batches to avoid clumps, whisking continuously.

Step 4

As soon as bubbles form on the surface and the sauce has thickened remove from the heat. Add the salt, pepper, nutmeg Parmesan and egg yolks and whisk thoroughly.

Step 5

Place a pan over high heat and allow your oil to heat. Add potatoes and fry until coloured but not crispy. Repeat for courgette and aubergine. For a healthier alternative bake the vegetables in the oven, drizzled in olive oil.

Step 6

Place a large pan over a high heat and add the olive oil. Add the chopped onion, garlic, thyme, cloves, cinnamon and sugar. Sauté for 2-3 minutes until golden.

Step 7

Add the meat and sauté until golden brown

Step 8

Add tomato paste and sauté, then add the chopped tomatoes and lower the heat. Simmer for 5-10 minutes until the sauce has thickened.

Step 9

Remove the pan from the heat and add the parsley and coarsley chopped basil. Season with salt and pepper.

Step 10

Preheat oven to 200°C/ 180°C fan

Step 11

In a 25x32cm baking pan spread a layer of potatoes, a layer of aubergine and top with a layer of courgette. Season with salt and pepper in between each layer.

Step 12

Spread the ground meat over the vegetables. Cover the meat with bechamel and 50g grated Parmesan.

Step 13

Bake for 35-40 minutes. Once cooked serve hot with fresh herbs and olive oil.