Preheat the oven to 180°C.

Grease a 5 to 6 cup-capacity lasagne dish.

Cut the aubergine into 5mm slices and brush with olive oil.

Grill or pan-fry the slices for 3-4 minutes on both sides until browned. Set aside.

Brown the mince over a high heat, breaking up the mince with the back of a wooden spoon as it browns.

This is best done in two batches. Set aside.

Add the onion and garlic to the pan and cook until soft.

Return the mince to the pan with the tomatoes, tomato paste, beef stock, parsley, sugar and cinnamon.

Cover and simmer for 30 minutes.

While the meat is cooking, prepare the cheese sauce (see below).

To assemble the moussaka, arrange one third of the aubergine slices in the base of the prepared dish.

Spread over half the mince.

Repeat the layers, finishing with a layer of aubergine slices.

Spread the cheese sauce evenly over the top and scatter over the parmesan or cheddar cheese.

Bake in the pre-heated oven for 40-45 minutes until golden brown and bubbling hot.

Serve hot, with a fresh crisp salad on the side.