Moussaka (aubergine and mince bake)

Let’s make it

1. Salt the aubergine slices in a colander for 30 minutes, then pat them dry.
2. Heat a shallow layer of olive oil in a wide frying pan. Fry the potato and aubergine slices separately in batches until tender and golden, adding oil as needed. Drain well on kitchen paper.
3. Use 2 tablespoons of the frying oil in a clean pan. Soften the onion for 8 minutes, add the garlic, then brown the beef, breaking it up.
4. Stir in the wine and reduce it, then add tomato paste, tomatoes, cinnamon, allspice, bay leaf, oregano, most of the salt and pepper. Simmer uncovered for 30 minutes until thick; remove the bay leaf.
5. For the béchamel, melt the butter, stir in the flour and cook for 2 minutes, then whisk in the milk a little at a time until smooth.
6. Simmer the sauce for 5 minutes until thick, season with the nutmeg and the rest of the salt, take it off the heat and beat in the egg yolks and half the cheese.
7. Heat the oven to 180°C. Layer the potatoes across the base of a deep 30 by 20 cm dish, then half the aubergine, all the meat sauce and the remaining aubergine.
8. Pour the béchamel over the top, smooth it out and scatter the remaining cheese.
9. Bake for 45 minutes until the top is browned and set.
10. Rest for at least 30 minutes before cutting, or it will slide apart on the plate.