This juicy dish of mince meat and vegetables satisfies in volume without being heavy in carbohydrates.
Cook zucchini and eggplant slices in a frying pan with 4 tbsp olive oil until just golden. Keep aside.
In a big frying pan cook onion and garlic for 4 to 5 mins until tender.
Add cinnamon, sugar, ground cloves, and ground meat. Stir and cook until the meat is almost brown.
Assemble the moussaka in an oven proof dish approx. 20 x 25 cm alternating in layers the zucchini, eggplant, tomato sauce, ground meat and bechamel sauce mixed with the egg yolks.
Finish with bechamel sauce, sprinkle with cheese and cook in the oven at medium high temperature for 15 to 20 mins until golden.
Garnish with rosemary.