Moussaka (Greek Beef and Eggplant Lasagna)

Method

• Place eggplant slightly overlapping in a large colander. Sprinkle with some salt. Repeat with remaining eggplant.
• Leave to sweat for 30 minutes. Meanwhile, make Meat Sauce and Béchamel Sauce.
• Preheat oven to 240C/450F. 
• Pat eggplant dry - make sure to do this well, otherwise it's too salty. Lay on parchment paper lined trays (you might need 3 trays, work in batches), brush with oil.
• Bake 15 - 20 minutes or until lightly browned and softened . Remove and set aside to cool slightly.
• Heat olive oil in a large skillet or pot over high heat, then cook the garlic and onion until soft and lightly browned. 
• Add the beef or lamb and cook until it changes from pink to brown, breaking it up as you go.
• Add wine, cook for 1.5 minutes until alcohol has evaporated.
• Add remaining ingredients and stir to combine. Bring to a simmer, then lower heat to medium low and cook for 15 minutes, or until reduced to a thick sauce.
• Melt butter in a pan over medium heat. Add flour and cook for 1 minute, stirring constantly.
• Stirring constantly, slowly add the milk. Then stir regularly for 3 to 5 minutes or until it thickens so that it thickly coats the back of a wooden spoon (see video / step photos).
• Remove from the stove and whisk in cheese, nutmeg, stock powder, salt and pepper.
• Allow to cool for 5 minutes, then whisk the eggs in. Cover with lid until required.
• Lower oven to 180C/350F.
• Place half the eggplant in the bottom of a baking dish, then top with all the Filling.
• Top with remaining eggplant, then pour over the Béchamel Sauce, sprinkle with breadcrumbs. 
• Bake for 30 - 40 minutes or until golden brown. Allow to stand for 10 minutes before serving.