Moussaka

Wash 3 large aubergines and cut them into slices about 1 cm thick.

Place them in a colander and sprinkle with coarse salt, then leave them for 30 minutes to remove excess moisture and bitterness.

Rinse and pat the aubergine slices dry with paper towels.

Fry the slices in plenty of extra virgin olive oil until golden brown, or brush them with oil and bake at 200°C for 20 minutes.

In a large pan, heat extra virgin olive oil and sauté 1 onion (chopped) and 2 cloves garlic (minced) until golden.

Add 500 g ground lamb or beef and brown it for a few minutes, stirring frequently.

Deglaze with 100 ml red wine and allow the alcohol to evaporate.

Add 400 g peeled tomatoes, 2 tbsp tomato paste, 1 tsp ground cinnamon, 1 tsp oregano, 1 bay leaf, salt, and black pepper.

Cook over medium-low heat for 30 minutes, stirring occasionally, until thick and flavorful.

In a small saucepan, melt 50 g butter, then whisk in the 50 g flour to form a golden roux.

Gradually pour in 500 ml milk (warm), whisking continuously to prevent lumps.

Cook until thickened, then season with salt, black pepper, and 1 pinch nutmeg.

Remove from the heat and stir in 50 g kefalotyri cheese (grated) and 1 egg (beaten).

You may replace kefalotyri with Parmesan or pecorino cheese.

Grease a baking dish with extra virgin olive oil and arrange a layer of fried aubergine slices.

Add the meat sauce and cover it with a second layer of aubergine.

Pour the béchamel sauce over the top and smooth it with a spatula.

Sprinkle with 50 g kefalotyri cheese (grated).

Bake at 180°C for 40-45 minutes, until the top is deeply golden.