Greek moussaka

Ingredients:

• 3 aubergines, peeled and cut lengthways into 1cm thick slices
• 1 pinch salt
• 4 tablespoons olive oil
• 1 tablespoon butter
• 450g lean minced beef
• salt to taste
• ground black pepper to taste
• 2 onions, chopped
• 1 clove garlic, minced
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon fines herbs
• 2 tablespoons dried parsley
• 225g passata
• 125ml red wine
• 1 egg, beaten
• 120g freshly grated Parmesan cheese
• 1/4 teaspoon ground nutmeg
• 950ml milk
• 110g butter
• 6 tablespoons plain flour
• salt to taste
• ground white pepper, to taste

Preparation:

1. Lay the slices of aubergine on kitchen paper, sprinkle lightly with salt, and set aside for 30 minutes to draw out the moisture. 
2. Then in a frying pan over high heat, heat the olive oil. 
3. Quickly fry the aubergine on both sides until browned. 
4. Set aside on kitchen paper to drain.
5. In a large frying pan over medium heat, melt the butter and add the minced beef, salt, pepper, onions and garlic. 
6. After the beef is browned, sprinkle in the cinnamon, nutmeg, fines herbs and parsley. 
7. Pour in the passata and wine, and mix well. 
8. Simmer for 20 minutes. 
9. Allow to cool, and then stir in beaten egg.
10. To make the bachamel, begin by scalding the milk in a saucepan. 
11. Melt the butter in a large frying pan over medium heat. 
12. Whisk in flour until smooth. 
13. Lower heat; gradually pour in the hot milk, whisking constantly until it thickens. 
14. Season with salt and white pepper.
15. Arrange a layer of aubergine in a greased 20x30cm baking dish. 
16. Cover aubergine with all of the meat mixture, and then sprinkle 1/3 of the Parmesan cheese over the meat. 
17. Cover with remaining aubergine, and sprinkle another third of the cheese on top. 
18. Pour the bAchamel sauce over the top, and sprinkle with the nutmeg. 
19. Sprinkle with the remaining cheese.
20. Bake for 1 hour at 180 C / Gas 4. 
21. Let stand 10 to 15 minutes before slicing.