Healthy moussaka

400 gram lean minced meat
1 big onion
250 grams mushroom
400 grams chopped canned tomatoes
1 tbsp tomato puree
1 boullion cube
7 dl milk
160 grams low fat cheese, I use Jarlsberg lite (16% fat)
30 grams flour dissolved in about 0,5 dl of the milk
2 eggs
2 aubergines
oregano, basil, salt, pepper, paprika and mexican chili powder

Slice the aubergines in slices a little less than 1 cm thick, fry in a dry pan until soft. Fry chopped onion and chopped mushroom until soft, remove from pan. Fry the minced meat until cooked. Add the onions, mushrooms, tomato and the boullion cube (dissolved in a bit of water). Add spices and let simmer on medium heat until the sauce becomes thicker. Make the white sauce by heating 6,5 dl of the milk and add the flour dissolved in milk. Add some nutmeg, pepper and a tiny bit of salt. Add the two eggs and stir. Let simmer until a bit thicker. Add about half the grated cheese to the sauce until meltet.

Use a ovenproof dish and layer the meat sauce, aubergines and white sauce in two times. Add the rest of the cheese on top. Cook for about 20 minutes on 200 C.