Classic Greek lamb moussaka with eggplants | Umami

Ingredients

• 2 large aubergines/brinjal/eggplant (cut into medium slices, end bits discarded or repurposed approx. 0.75cm or 1/3 of an inch)
• Olive oil for brushing
• 1 – 2 Tbsp olive oil
• 1 brown/white onion finely chopped
• 2 cloves garlic (minced)
• 500 gms lamb mince or beef mince (ground beef or ground lamb)
• 1 Tbsp tomato paste
• 1 1/2 tsp oregano
• 1 tsp cinnamon
• 1 tsp fresh thyme leaves
• 1 large bay leaf or 2 small
• ¼ cup /60ml red wine
• ½ cup lamb stock with 1 stock cube (or beef stock)
• 1 400 gm tin chopped peeled tomatoes
• 1 ½ tsp sugar
• 70 gms butter
• 70 gms flour
• 2 cups milk
• ¼ tsp freshly grated nutmeg
• 40 gms Parmesan (grated)
• 1 whole free-range egg
• White pepper & salt if necessary