The popularity of Moussaka has deservedly spread. It is a delicious combination of meat, vegetables and a thick, rich sauce. It's the most traditional Greek dish and also absolutely delicious!

Wipe, top and tail, but do not peel the eggplant. Cut them into slices about 6 millimeters thick. Put them into a colander with a light sprinkling of salt between the layers and leave to drain for half an hour. Peel and chop the onions. Peel, de-seed and dice the tomatoes. When ready to cook, pat the eggplant slices dry with paper.

Heat 3 tablespoons of oil in a frying pan over a low heat and, when hot, fry the eggplant slices in batches gently until tender, turning once. Lift them out and drain on an absorbent paper. Add extra oil between batches as necessary. When they are all fried and removed, add 2 tablespoons of oil to the now empty pan. When this is hot, fry the onions gently for about 5 minutes, until soft and pale gold. Add the meat and fry. Add the tomatoes, allspice, parsley, salt, and pepper to taste. Stir well, cover and cook very gently for 20 to 25 minutes.

Heat the oven to 350°F. In a deep, ovenproof dish, arrange alternate layers of eggplant and meat, finishing with eggplant. Warm the sauce over a low heat. Separate the egg and, off the heat, stir the yolk, nutmeg salt and pepper to taste, into the sauce. Keep the egg white to use in another dish. Pour the sauce evenly over the surface of the dish. Grate the cheese over the sauce.

Bake the moussaka in the oven for 45 minutes until the topping is golden and bubbling. Remove the moussaka from oven and serve hot.