Moussaka with feta topping

Method

1. Preheat the oven to 220°C/fan200°C/gas 7. Thinly slice half the aubergines diagonally, brush on 1 side with a little oil and lay on 2 large baking trays. Roast in the oven for 20 minutes, turning halfway and brushing with more oil, until tender and turning golden. Set aside in a bowl and repeat with remaining aubergines. Reduce the oven temperature to 200°C/fan180°C/gas 6.
2. Meanwhile, heat a large casserole or deep, wide frying pan over a high heat. When hot, add the mince and cook, breaking up with a spoon, for 5 minutes. Stir in the onions and garlic and cook for a further 5 minutes, until the meat has browned and the onions have softened. Tip into a colander to drain off the excess fat, then return to the pan.
3. Add the tomato purée, cinnamon and mixed herbs to the mince and cook, stirring, for 1 minute. Stir in the chopped tomatoes, half-fill 1 can with water and rinse out into the pan. Season and simmer rapidly for 15 minutes, stirring occasionally, until most of the liquid has evaporated.
4. Meanwhile, make the topping. Mix the eggs into the yogurt, until combined. Stir in the feta and season well with black pepper.
5. Layer up the moussaka. Divide half the mince between 2 deep (about 1.75 litre) oven- and freezer-proof dishes. Divide half the aubergines between them, in a layer on top of the mince. Season, then top each with the remaining mince, then the remaining aubergines. Divide the yogurt mixture between them, spreading evenly on top of the aubergines. Sprinkle each with the Parmesan. Set 1 moussaka aside to cool, then freeze (see freezing tip).
6. Put the other moussaka on a baking tray and cook for 35-40 minutes, until piping hot and golden – cover with foil if the top is looking too brown. Divide between plates and serve with cooked peas or a salad.