Finely chop the onion and mince the garlic. Get a pan on a medium-high heat, add olive oil and then go in with your onions. Cook until they begin to brown and then add the mince

Step 2

Break it up and let it brown. Season with the cinnamon, mixed herbs and salt & pepper. Give it a stir, then add the tomato puree, mix and then add the tin tomatoes. Throw in the garlic and two bay leafs and leave to simmer (the longer you simmer, the better the flavour)

Step 3

For the aubergine, remove the tops and slice about a half an inch thick. Season with salt and let them sit for about 30-40 minutes to allow the salt to draw out the moisture

Step 4

In the meantime, make the béchamel. On a medium heat, add the butter and once its melted add the flour. Stir well for a minute to cook the flour and then slowly add the milk

Step 5

Add and stir until you have thick, smooth sauce. Grate in the nutmeg, add the parmesan and season with salt and pepper. Turn off the heat and stir through the egg yolks

Step 6

Then on a medium high heat, add a generous amount of olive oil to a pan and fry the aubergine until a dark brown on both sides

Step 7

To build the moussaka, place the aubergine as the bottom layer of a baking dish. Then add the meat sauce, followed by more aubergine and then on with the béchamel. Grate over more parmesan and then place in a pre heated oven at 180c/350f for 30-35 minutes or until golden brown and crispy