Greek moussaka

Ingredients

• 2 large aubergines
• 500 g mixed mince (half pork, half beef)
• 1 clove of garlic
• 2 onions
• 200 g tomato sauce
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp Italian herbs
• 2 tbsp dried parsley
• half a cup of red wine
• 1 egg
• 1 1/2 cups Parmesan cheese
• pepper and salt
• olive oil
• FOR THE BÉCHAMEL SAUCE:
• 4 cups milk
• 50 g butter
• 5 tbsp plain flour
• white pepper
• salt

Instructions

1. 1

   1. Peel the aubergines and slice them thinly.2. Lay the slices on kitchen paper, sprinkle lightly with salt and leave them for 30 minutes.3. Heat the olive oil in a grill pan and fry the aubergine slices until golden brown. Leave them to drain on kitchen paper.4. Finely chop the 2 onions and the clove of garlic. Heat olive oil in a pan and add the mince, onions, garlic, pepper and salt. Once the mince is browned, add the cinnamon, nutmeg, Italian herbs and parsley.5. Finally, add the tomato sauce and wine and leave to simmer for 20 minutes.6. Once the meat mixture has cooled, stir in a beaten egg.1. Now start making the béchamel sauce. Heat the milk in a pan and melt the butter in a saucepan.2. Add the flour to the butter and whisk into a smooth paste.3. Gradually add the milk, whisking continuously until the mixture thickens. Season the béchamel sauce with white pepper and salt.4. Lay a layer of aubergine in a greased baking dish. Cover with the meat mixture and sprinkle half a cup of Parmesan over the top. Top with the remaining aubergine and sprinkle with the other half of the Parmesan. Pour the béchamel sauce over the cheese and finish with nutmeg and the remaining Parmesan.Bake the dish in the oven for 60 minutes.Enjoy your meal!