Step 1

Lightly spray a pan or casserole with olive oil or low calorie cooking spray. Add the onions and garlic for cook over low heat, stirring, for five minutes.

Step 2

Add the minced beef, breaking it up with the back of a wooden spoon. Brown the meat for a few minutes until nicely coloured.

Step 3

Stir in the salt, sweetener (I used Sukrin Gold), thyme, cinnamon, cloves and bay leaf.

Step 4

Add the tomato puree (paste), passata, soy, fish and Worcestershire sauces.

Step 5

Stir in the beef stock and bring to a simmer. Cook over medium heat, stirring occasionally, for 30 minutes or until the sauce is thick and all the liquid has cooked down.

Step 6

Discard the bay leaf. Taste the sauce and season with salt (if needed) and pepper.

Step 7

While the meat sauce is bubbling away, slice the aubergine either widthways as I have done or in rounds. The slices need to be about 1 cm thick or a little thinner. Season with salt and spray with a little olive oil or low calorie cooking spray such as Fry light.

Step 8

Pan fry the aubergine on a griddle pan for 3-4 minutes per side. Alternatively heat the grill (broiler) to high. Place the slices on a baking tray and cook for 8-10 minutes per side until soft – watch they don’t burn! Set the aubergine aside on paper towels while you make the topping.

Step 9

Heat the low calorie spread (such a s Flora Light) in a pan and then add the flour to make a paste (roux).

Step 10

Stir in the Greek yoghurt and feta cheese. Mix until the sauce is well blended and smooth.

Step 11

Take the pan off the heat and add the beaten eggs, mixing quickly so they don’t scrabble. Season well with salt, pepper and a pinch freshly grated nutmeg.

Step 12

Preheat the oven to 180C/Add a layer of meat sauce over an ovenproof baking dish (measuring at least 30x19cm /10 cup capacity) and pack it down.

Step 13

Add a little of the sauce and layer with the aubergine slices.

Step 14

Repeat with another layer of meat, a little sauce and more aubergine.

Step 15

Top with the remaining cheese sauce and scatter with the grated Parmesan.

Step 16

Bake for 45 minutes then leave the moussaka to rest for at least 15 minutes or longer.

Step 17

Cut into slices and serve with a green salad on the side.