Moussaka

The recipe

Instructions

1. 1
   Slice the aubergines into 1cm rounds, salt for 20 minutes, pat dry. Fry in olive oil until golden on both sides.
2. 2
   In another pan, brown the lamb. Add the onion, garlic, cinnamon. Pour in the wine and tomatoes. Simmer 20 minutes until thick.
3. 3
   Make bechamel: melt butter, whisk in flour, then milk gradually. Cook until thick. Off the heat, whisk in beaten eggs and most of the parmesan.
4. 4
   Layer in a deep dish: aubergine, lamb sauce, more aubergine. Pour over bechamel, sprinkle with remaining parmesan.
5. 5
   Bake at 180°C for 45 minutes until deep golden. Rest 20 minutes before slicing — it sets as it cools.

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