Moussaka Madness!

I've never made moussaka before, and I knew there was a fair amount of work involved, well actually i just wish i had a bigger pan to fry the slices of aubergine with. It's a fantastic hearty Greek dish with several variations of the classic recipe, some involve using potatoes and some with Aubergines (eggplants).
I'm a sucker for Aubergines, so went with the recipe below, of course with a few tweaks here and there.

Here's Rick Stein's recipe from BBC

Ingredients

150-175ml/5-6fl oz olive oil
1 large onion, finely chopped - I used 2
3 garlic cloves, crushed
900g/2lb lean minced lamb - or minced beef
50ml/2 fl oz white wine (a generous splash)
1 x 400g/14oz can chopped tomatoes - or fresh chopped tomatoes
1 x 5cm/2in piece cinnamon stick
handful fresh oregano leaves, preferably wild Greek oregano, chopped
3 large aubergines - I used 4 for extra layering
salt and freshly ground black pepper
For the topping
75g/3oz butter
75g/3oz plain flour
600ml/1 pint milk
50g/2oz parmesan cheese, finely grated - traditional Greek recipe calls for Kefalotiri
2 medium free-range eggs, beaten

Method

1. Preheat the oven at 200C/400F/Gas 6. - I turned this down to 190C as the top/bechamel was going brown at a quick rate.
2. For the lamb sauce, heat two teaspoons of the oil in a pan. Add the onions and garlic and fry until just beginning to brown. Add the minced lamb and fry over a high heat for 3-4 minutes. Add the wine, tomatoes, cinnamon and oregano and simmer gently for 30-40 minutes while you make everything else.
3. Slice the stalks off the aubergines and cut them length ways into 5mm/¼in slices. Heat a frying pan until it is jumping hot, add one tablespoon of the oil and a layer of aubergine slices and fry quickly until tender and lightly coloured on each side. Lift out with tongs (every kitchen should have some!), layer over the base of a 2.5-2.75 litre/4 ½-5 pint shallow ovenproof dish and season lightly with a little salt and pepper. Repeat with the rest of oil and aubergines and seasoning each layer as you go. - I went from this step to step 5 before making the bechamel sauce. The meat bit needs to be sauceless or the moussaka won't hold (as i've just disovered), it'll get a bit soggy, hence spread more fine breadcrumbs!!!
4. For the topping, melt the butter in a non-stick pan, add the flour and cook over a medium heat for 1 minute to cook out the flour. Gradually beat in the milk, bring to the boil, stirring, and leave to simmer very gently for 10 minutes, giving it a stir every now and then. Stir in the cheese and some salt and pepper to taste. Cool slightly and then beat in the eggs.
5. Remove the cinnamon stick from the lamb sauce, season to taste with some salt and pepper and spoon it over the top of the aubergines. Pour over the topping and bake for 25-30 minutes until the top is golden-brown and bubbling. I also sprinkled fine breadcrumbs on top of the meat sauce under each layer of aubergines and finished the last layer with slices of aubergines before adding the bechamel.

Extra notes:

Moussaka can be prepared up to the béchamel and refrigerated overnight. The next day, make the bechamel, pour over the top, and cook as directed.

Moussaka is traditionally served in very large pieces and it is a heavy dish. Serve with a green salad, crusty bread, and a dry red wine. Right, mine's just come outta the oven, yum!