Pseudo Moussaka

0.5kg/1lb lean minced beef
1 medium eggplant
2 cloves garlic
salt
100g/4oz cheddar cheese, grated
olive oil
sunflower oil

Slice the aubergines quite thinly (about 3-4mm) and layer them in a deep dish, salting each layer as you go. Leave them at least an hour, preferably two, and then drain and rinse off the juice which appears. Shake them dry.
Heat a frying pan and fry single layers of aubergine in olive oil until darkened and tender. When all the aubergine is cooked put it aside.
Heat some sunflower oil and cook the mince until just brown, adding the pressed garlic in the last minute or two.
Layer in the order meat -> aubergine -> grated cheese in a deep dish (two or three repeats of the layers) and bake in a medium hot oven for about twenty minutes, until the top cheese layer is golden and bubbly.
2 huge servings or 3-4 smaller ones