Name: Moussaka (Greek Eggplant "Lasagna")
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Yield: 6 people
Ingredients: 1 kg / 2 lb eggplant (aubergines) (, 0.75cm / 0.3" thick slices); 1 tsp salt; 2 - 3 tbsp olive oil; 1 tbsp olive oil; 1 onion (, diced (brown, white, yellow)); 3 garlic cloves (, minced); 1.4 lb / 700 g ground beef or lamb (mince) ((Note 1)); 1/2 cup (125ml) red wine (, dry (optional)); 14 oz /400g crushed tomatoes; 3 tbsp tomato paste; 1 cup (250 ml) beef broth/stock ((Note 2)); 1 beef bouillon cube (, crumbled (or 1 tsp powder)); 2 bay leaves; 1.5 tsp sugar (any); 2 tsp dried oregano; 1/2 tsp cinnamon ((or 1 stick, use whole)); 3/4 tsp salt; 4 tbsp butter; 5 tbsp plain flour; 2.5 cups (625 ml) milk ((any fat %)); 1/4 tsp nutmeg, freshly grated (optional); 1/2 cup (50g) parmesan cheese, grated ((or Kefalotiri Cheese) (Note 3)); 1 egg; 1 egg yolk; 1.25 tsp Vegeta, vegetable or chicken stock powder ((or salt) (Note 4)); 1/4 tsp pepper; 1/3 cup panko breadcrumbs ((Note 5))