Greek-style moussaka

Instructions

1. Preheat the oven to 200°C, fan 180°C, gas mark 6 and lay the aubergine slices on baking trays. Season, mist with cooking spray and bake for 15–20 minutes until golden and nearly dried out.
2. Meanwhile, mist a frying pan with cooking spray and sauté the onions and garlic for 5 minutes, adding a couple of tablespoons of water if they stick. Add the meat and stir to break it up and brown all over.
3. Add the Worcestershire sauce, tomatoes, cinnamon, parsley and seasoning. Bring to the boil and then simmer, uncovered, for 20 minutes, until thick.
4. Meanwhile beat together the fromage frais, quark, mustard and egg in a small bowl.
5. In a large ovenproof dish, layer the aubergines with the mince mixture. Pour over the cheese sauce and bake for 45 minutes until the top is bubbling and golden.