Step 1

Boil the whole unpeeled potatoes for 15 minutes until almost cooked. Drain and set aside until cool enough to handle

Step 2

Meanwhile, cut the eggplant into thin slices and add to a large frying pan with a tablespoon of olive oil. Cook, turning over until brown on both sides. * you may have to do this in batches until all the slices are cooked. Set the cooked eggplant slices to one side and keep the same pan for the next step.

Step 3

Chop onions and garlic and add to the frying pan.

Step 4

Gently fry the onions and garlic until soft then add the ground meat. Combine and then turn the heat up to medium.

Step 5

Add the tomatoes, herbs and tomato paste and stir. Then set the heat to low and allow to simmer gently for 15 minutes. Stir occasionally.

Step 6

Whilst the meat sauce is simmering, prepare the potatoes by taking a knife and scraping off the skins. Slice thinly and set aside.

Step 7

Make the bechamel sauce now. In a saucepan, add the butter, and over a low heat, let it melt. Then add the flour. Stir for about 1 minute. The sauce will come together in a dough type of ball.

Step 8

Add a couple of tablespoons of milk, and stir until it loosens. Once loosened, add a few more tablespoons and stir. *Keep stirring to avoid lumps!* Continue to keep adding the milk in small amounts and stirring until all the milk is used up. You can use a whisk or a wooden spoon. I prefer starting off with a wooden spoon and once all the milk has been added, I use a hand whisk to make sure there are no lumps left.

Step 9

Keep stirring and bring the sauce to a simmer and then remove from the heat. Add the beaten egg and give it a good stir right away to avoid scrambling the egg.

Step 10

Add 2/3 of the grated cheese and stir. Set aside.

Step 11

Preheat the oven to 350F, 190 C or 170Fan.

Step 12

Build the moussaka as follows:

Step 13

Divide the meat mixture into 3, and divide the sliced potatoes into two.

Step 14

Cover the bottom of your oven-proof dish with meat.

Step 15

Then a layer of potatoes

Step 16

Then a layer of meat

Step 17

A layer of potatoes

Step 18

A layer of meat

Step 19

Cover with a layer of cooked eggplant slices

Step 20

Pour the bechamel sauce all over the eggplant and smooth out so it's evenly distributed.

Step 21

Sprinkle the remaining grated cheese on the top.

Step 22

Place in the oven and bake for 40 minutes until golden.

Step 23

When cooked, take it out of the oven and transfer it to cool for around 20 minutes before slicing. It will be too hot to slice straight from the oven.