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1
Heat 2 tbsp of the olive oil in a saucepan over a low heat.
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2
Add the onion and garlic and gently fry until soft.
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3
Add the cinnamon and allspice and continue to fry for 2 minutes, before mixing in the minced lamb.
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4
Increase the heat slightly and stir-fry the meat briskly until it separates into small granules and turns brown.
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5
Add the wine, tomatoes, lemon zest, parsley and oregano and bring to the boil.
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6
Adjust the seasoning and reduce the heat so the meat gently simmers.
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7
Cook for 30 minutes or until rich and thick, then beat in the Parmesan and adjust the seasoning.
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8
Preheat the oven to 190C/gas 5.
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9
Make the white sauce: put the milk, bay leaf and peppercorns into a saucepan.
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10
Set over a low heat, and 'scald' the milk by bringing it up to boiling point then removing from the heat.
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11
Cover the pan and leave to infuse for 20 minutes.
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12
While the milk is infusing, top and tail the aubergines and cut them lengthways into slices about 7.5mm thick.
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13
Pour a little of the remaining olive oil into a non-stick frying pan and set over a medium-high heat.
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14
Once hot, add a single layer of aubergine slices and fry briskly until pale gold on both sides.
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15
As they cook, they will begin to release some of the oil they initially absorbed.
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16
Transfer to a plate lined with kitchen paper and gently pat with extra paper to soak up some of the excess oil.
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17
Repeat the process with the remaining aubergine and oil, then lightly season the aubergine slices.
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18
Finish the white sauce by melting the butter in a saucepan over a low heat.
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19
Stir in the flour, to make a roux, and cook for about 3 minutes.
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20
This might seem a lot of butter and flour but you are making a thick, yet light topping.
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21
Strain the flavoured milk and, using a wooden spoon, slowly stir it into the roux, only adding more milk after it has been smoothly absorbed into the roux.
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22
You will end up with a thick sauce.
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23
Simmer over a very low heat for 5 minutes, stirring regularly.
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24
Then remove from the heat and beat in the two egg yolks.
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25
Add salt to taste.
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26
Line the bottom of your baking dish with half the aubergine slices.
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27
Cover with the meat, followed by the remaining aubergine.
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28
Then evenly spread the warm white sauce over the top and scatter with the final 30g Parmesan.
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29
Bake in the oven for 40 minutes or until the topping has formed a thick, golden crust.
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30
Leave to stand for 5 minutes before serving in slices.
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31
If you're making the dish in advance, leave the uncooked moussaka to cool, then cover and chill until needed.
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32
You'll need to bake the chilled moussaka for 40 minutes covered with foil, then for a further 20 minutes uncovered.
