Classic Moussaka

Method:

1. Place the sliced aubergines in a colander and sprinkle with some salt. Allow to rest for 20 minutes, until the salt extracts excess liquid from the slices. Rinse the aubergine and pat dry.
2. Meanwhile, drizzle some oil in a large pan over high heat. Add the mince, and with a spoon break the meat into small pieces. Cook for 5 minutes or until browned then add the onion and garlic. Stir and cook for a further 2 minutes.
3. Stir in the tinned tomatoes, tomato puree, stock, wine, herbs and seasoning to the pan and simmer for 8-10 minutes on a moderate heat until cooked through and coating sauce is achieved.
4. In a separate pan, over a moderate heat add a little oil and add the aubergine and slices of potatoes. Pan fry each slice in batches until browned on both sides. Season well. Place slices onto a plate.
5. In a saucepan, melt the butter and stir in the flour. Cook for 30 seconds or so and gradually whisk in the milk. Simmer, stirring constantly until the mixture has a thick texture. Remove from the heat and add the cheese.
6. In an ovenproof dish, layer half of the aubergines then half of potato then spoon half of the meat mixture, repeat with the rest of the aubergines, potatoes and meat. Cover with the bechamel.
7. Place in a preheated oven to 200 ̊C and roast for 30 minutes until the topping has turned golden. Sprinkle with fresh herbs and serve with some crusty bread