Step 1

Preheat the oven to 425 F.

Step 2

Add the sliced potatoes to a pot of salted boiling water and cook for around 6 minutes until they are tender, but not soft so they're falling apart. Then drain and put to one side.

Step 3

Heat the oil in a large skillet or non-stick pan. Add the chopped onion and eggplant and saute for 3 to 4 minutes.

Step 4

Then add the chopped garlic and ground lamb and cook for 3 to 4 minutes until browned.

Step 5

Then add the tinned tomatoes, beef broth, cinnamon, oregano, bay leaf, sugar, salt and pepper to season and cook on a high heat until it begins to thicken.

Step 6

Meanwhile, mix the beaten egg with the cheese and yogurt and stir well to combine.

Step 7

To prepare the moussaka, put half of the potato slices into an ovenproof dish in one single layer. Then spoon over half the lamb and eggplant. Be sure to remove the bay leaf. Repeat the layers until you finish with a layer of the lamb. Top with the yogurt cheese sauce.

Step 8

Put the dish in the oven and bake for 15 minutes until the top is bubbling.

Step 9

Garnish with parsley and serve.