Classic Greek lamb moussaka with eggplants

Name: Classic Greek lamb moussaka with eggplants
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

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Time your cooking so that you are cooking the aubergines whilst your moussaka sauce is simmering. Prep them and preheat the oven to 200C/400F.

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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