Aubergine and Potato Moussaka - 5.5 Points

Ingredients
1 tablespoon olive oil, or vegetable oil
1 medium onion(s), finely chopped
1 clove garlic, crushed
1 medium courgette, or 2 celery sticks, chopped
175 g mushrooms, sliced
1 large can canned tomatoes
1 teaspoon fresh or dried herbs, dried, mixed
1 portion stock cube, vegetable, dissolved in 125ml hot water
1 level tablespoon cornflour, blended with 2 tbsp cold water
1 portion aubergine, sliced
600 g potato(es), par-boiled and sliced
250 g low-fat soft cheese
50 g half-fat cheddar cheese, grated
1 medium egg(s)
1 pinch salt, and freshly ground black pepper

Instructions
1. Preheat oven to 190°C / 375°F / Gas Mark 5.
2. Heat the oil in a large saucepan and sauté the onion, garlic, courgette or celery for 3 - 4 minutes, until softened. Add the mushrooms, tomatoes, herbs and stock. Bring up to the boil, then reduce the heat and simmer without a lid for 10 minutes. Add the blended cornflour and cook, stirring, until thickened. Remove from the heat and season.
3. Spoon half the tomato mixture into a large baking dish. Layer the aubergine slices over the top, then spread the remaining tomato mixture over them. Arrange the potatoes over the surface in an overlapping layer.
4. Beat together the soft cheese with the egg. Season with salt and pepper. Spread over the potatoes, then sprinkle the grated cheese on top. Bake in the oven for 45 - 50 minutes, until the topping is golden brown.