Cut the eggplants into thin slices of approx. 3 mm. Heat a grill pan. Brush the eggplants with a little oil and sprinkle with a little salt and pepper. Grill them until nicely browned.

In the meantime, finely chop the onion and garlic and fry for a few minutes in a (wok) pan. Add the minced meat and fry until loose. Add the oregano, the diced tomatoes and Bomba! Tomato XXX. Let this simmer for 20 minutes. Taste whether the sauce is to your liking.

Preheat the oven to 180 degrees. Heat the butter in a saucepan for the bechamel sauce. Add the flour and fry the roux for 5 minutes. Pour in the milk little by little and keep stirring with a whisk until there are no lumps left. Add the bay leaf and let it simmer for a few minutes. Let about 25 g cheese melt in the sauce and season with pepper, salt and nutmeg. Leave to cool for a few minutes, remove the bay leaf and then whisk the egg through the sauce.

Grease the oven dish with a little oil. Spread about half of the grilled aubergine over the bottom of the oven dish. Divide the potato slices over this. Cover with the layer of minced meat mixture. Divide the rest of the aubergines over this. Pour the béchamel sauce over this. Sprinkle with the rest of the cheese. Put the moussaka into the oven for about 45 minutes. Leave to cool for a few minutes, garnish with parsley and divide the moussaka into pieces.