1 marrow, large, or an overgrown zucchini
500g of lamb mince
1 onion, finely chopped
3 garlic cloves, finely chopped
1 bunch of flat-leaf parsley, small, chopped
1 tsp ground cinnamon
1 tsp of dried oregano
1 bay leaf
500g of tomato passata
2 eggplants, sliced into thin rounds, not salted
50g of butter
50g of plain flour
300ml of whole milk, warm
1 pinch of grated nutmeg
olive oil, for frying
1.Heat some olive oil in a wide, non-stick saucepan and gently sauté the onion for 10 minutes until soft.
Add the garlic and parsley, cooking for a minute or so, then turn up the heat and add the mince.
Brown the meat all over, then add the cinnamon, oregano and bay leaf and season with salt and pepper.
Cook for another minute , leaving it to bubble and evaporate.
Add the tomato passata, reduce the heat and leave to gently simmer on the hob for 1 hour, or until the liquid has reduced and the mix is rich and thick
Whilst the meat is cooking away, heat some oil in a frying pan (or a couple of pans to get the job done quicker) and in small batches, fry the egg slices on both sides until golden.
Remove and place on a plate with kitchen towel to absorb any excess oil
Preheat the oven to 180°C/gas mark 4
When the meat is ready, slice the zucchini into 4 even slices and hollow out the soft center, making even circles, and stand on a baking tray.
In each one, layer some egg slices on the bottom, then add a generous layer of meat. Repeat, depending on depth of zucchini slice, leaving a gap at the top to hold the béchamel
To make the béchamel, heat the butter in a saucepan.
When it begins to foam, add the flour and whisk to form a roux.
Turn the heat down and gently cook the roux through for 2 minutes.
Bring the heat back up and then gradually add the warm milk, whisking all the while until it thickens.
Stir through the pinch of nutmeg and then spoon a layer of béchamel on top of the zucchini
Place the zucchini and moussaka into the oven for 30–40 minutes, or until the tops have browned and the zucchini has softened