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1
Turn the oven on to 180C .
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2
In large fry pan or wok heat the olive oil over medium heat and gently saute the onion and garlic for 5 minutes.
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3
Add the ground beef and cook until lightly brown, breaking up the lumps as you go.
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4
Add tinned tomatoes, red wine, olives, oregano, basil, cinnamon and salt (if using).
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5
Stir, cover and simmer for 30 minutes.
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6
(If it is too runny at the end, remove lid and reduce til desired consistency.
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7
).
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8
While sauce simmers, oil the bottom of 30cm x 20cm lasagna dish and line with overlapping potato slices.
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9
Spray potatoes with olive oil and put into preheated oven for 25 minutes.
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10
Peel some strips off the eggplant long-wise with a vegetable peeler and cut across into 1/4 inch slices.
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11
Put the eggplant slices on a tray and spray with olive oil.
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12
Cook under the grill until brown.
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13
Turn and repeat.
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14
While the eggplant is cooking, melt the butter in a small non-stick saucepan over low heat.
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15
Mix in the flour and stir quickly and cook until smooth (about 3 minutes).
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16
Remove from heat.
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17
Add hot milk to the saucepan, stirring quickly and return it to the heat.
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18
Cook, stirring constantly, until thick and bubbly.
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19
Remove from heat and allow to cool for 5 minutes.
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20
Remove dish with potatoes from the oven when cooked and put a layer of eggplant slices over the potatoes, using half the eggplant slices.
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21
Sprinkle with some of the breadcrumb/cheese mix (about 1/4 of it).
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22
Spread half the meat sauce over, followed by the rest of the eggplant slices.
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23
Sprinkle with some more of the breadcrumb/cheese mix (another 1/4 of it).
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24
Spread the rest of the meat sauce over,followed by the rest of the breadcrumb/cheese mix.
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25
Add the egg mixture and kefalograviera cheese to the Bechamel sauce mixture and whisk until smooth & fluffy.
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26
Top the moussaka with the Bechamel sauce.
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27
Bake in the oven at 180C for 45 minutes or until golden brown on top.
