Moussaka

Process

1. Aubergine
   1. Slice the aubergine crosswise into ½-to-¾-inch thick rounds
   2. Sprinkle with salt, leave for 30 minutes (optional, needed if they are seedy or old)
   3. Brush the tops with oil on a paper towel
   4. Line a tray with baking paper, paper towel some oil on
   5. Lay out on a single layer
   6. Roast for 17 minutes at 195C, then flip and do a further 22 minutes
   7. They should be soft all throughout
2. Potato
   1. Slice the potatoes into ¼-inch thick rounds
   2. Pat dry with a paper towel to remove some starch
   3. Toss with a little oil, salt, pepper
   4. Line a tray with baking paper, paper towel some oil on
   5. Lay out on a single layer
   6. Roast for 12 minutes at 200C, then flip and do a further 12 minutes
3. Bechamel
   1. Melt the butter then add the flour and whisk to form a paste
   2. While whisking, slowly pour in the milk until all added.
   3. Continue to cook until it comes to a simmer and begins to thicken
   4. Reduce to low; continue, while stirring, until it is thick enough to coat the back of a spoon - 5 minutes.
   5. Whisk in the parmesan, add the salt/pepper/nutmeg.
   6. Allow to cool for 15 minutes (press clingfilm to surface to stop a skin forming)
   7. Whisk in the egg yolks, recover with the clingfilm
4. Meat sauce
   1. Heat the oil over high heat
   2. Add the meat, cook for 8 minutes until browned
   3. Add the onion and garlic, salt and pepper, cook 4 minutes
   4. Add tomato paste, cook 1 minute
   5. Add the red wine, increase heat to high and bring to a simmer. Cook until evaporated.
   6. Add the chopped tomatoes, cinnamon sticks, cloves, bay leaves, and oregano.
   7. Bring to a simmer then reduce to low; cook until reduced and thickened - approx 30 minutes until the sauce is genuinely thick.
   8. Remove from heat and discard the cinnamon sticks, cloves, bay leaves
5. Assembly
   1. Two layers potatoes (can overlap slightly)
   2. Layer of aubergine (can overlap slightly)
   3. All of the meat sauce
   4. All of the bechamel
   5. All of the grated parmesan
6. Cook for 50 minutes at 190C
7. Rest at least 20 minutes before serving