Moussaka

Heat the oven to 220 C. Brush eggplant and potatoes with olive oil, sprinkle with salt and roast on 2 sheet pans until tender and golden, turning once, about 25 minutes.

Meanwhile, cook onion in a large skillet until soft, add garlic and ground lamb and brown, breaking it up, until no pink remains (71 C). Drain off the fat. Add tomato paste, red wine, crushed tomatoes, cinnamon, allspice, oregano, salt and black pepper and simmer 20 minutes until thick.

Take 750 ml of béchamel off the heat and beat in the yolks of egg and half of parmesan.

Lower the oven to 180 C. In a 23 x 33 cm baking dish, layer the potatoes, half the eggplant, all of lamb sauce, then the rest of the eggplant from roasted eggplant and potato. Pour over enriched béchamel and sprinkle with the rest of the cheese.

Bake assembled moussaka until the top is deep golden and puffed, 45 minutes. Rest for at least 30 minutes before cutting so the layers hold.