Moussaka (Greek Eggplant Lasagna)

Step 1

Place eggplant slightly overlapping in a large colander. Sprinkle with some salt. Repeat with remaining eggplant.

Step 2

Leave to sweat for 30 minutes. Meanwhile, make Meat Sauce and Béchamel Sauce.

Step 3

Preheat oven to 240C/450F.

Step 4

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.

Step 5

Bake 15 - 20 minutes or until lightly browned and softened . Remove and set aside to cool slightly.

Step 6

Heat olive oil in a large skillet or pot over high heat, then cook the garlic and onion for 2 minutes.

Step 7

Add the beef or lamb and cook until it changes from pink to brown, breaking it up as you go.

Step 8

Add wine, cook for 1.5 minutes or until alcohol smell is gone.

Step 9

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.

Step 10

Melt butter in a pan over medium heat. Add flour and cook for 1 minute, stirring constantly.

Step 11

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).

Step 12

Remove from the stove and whisk in cheese, nutmeg, Vegeta/stock powder (or salt) and pepper.

Step 13

Allow to cool for 5 minutes, then whisk the eggs in. Cover with lid until required.

Step 14

Lower oven to 180C/350F (all oven types).

Step 15

Place half the eggplant in the bottom of a baking dish (I used my 26cm/9" Lodge skillet), then top with all the Filling.

Step 16

Top with remaining eggplant, then pour over the Béchamel Sauce, sprinkle with breadcrumbs.

Step 17

Bake for 30 - 40 minutes or until golden brown. Allow to stand for 10 minutes before serving.