Greek moussaka

• 60 g Wheat flour (for the béchamel)
  Swaps (2)
• 60 g Butter (for the béchamel)
  Swaps (2)
• 1 u Onion (chopped)
• 2 cloves Garlic (chopped)
• Salt (to taste)
• Black pepper (to taste)
• 600 g Lamb Mince (or beef)
  Swaps (1)
• 5 tablespoons Extra Virgin Olive Oil
• 2 u Egg Yolks
• 1 teaspoon Cinnamon (ground)
• 1 teaspoon Oregano (dried)
• 3 u Aubergine (large, in 1 cm slices)
• 1 pinch Nutmeg
• 150 ml Red Wine
• 700 ml Whole Milk (warm)
  Swaps (2)
• 60 g Parmesan (or kefalotyri, grated)
  Swaps (1)
• 400 g Chopped Tomatoes (tinned)

Instructions

1. 1

   Preheat the oven to 220 °C. Brush the aubergine slices with oil, salt them and roast on trays until tender and golden.

   25 min

2. 2

   Meanwhile, fry the onion in a casserole with a little oil, add the garlic and mince and brown over high heat, breaking it up.

   10 min

3. 3

   Pour in the wine and let it evaporate. Add the tomatoes, cinnamon, oregano, salt and pepper and simmer until the ragù is thick and no longer liquid.

   30 min

4. 4

   For the béchamel, melt the butter, add the flour and cook for a minute. Gradually whisk in the warm milk until thick. Off the heat, add the nutmeg, half the cheese and the yolks.

   10 min

5. 5

   In a dish about 30 × 20 cm, layer aubergine, the ragù and another layer of aubergine. Cover with the béchamel and the rest of the cheese.

   5 min

6. 6

   Lower the oven to 180 °C and bake until deep golden on top. Rest for at least 30 minutes before slicing.

   45 min