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			MOUSSAKAS
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Serves:8

INGREDIENTS

2 lb (900g) minced beef 
5 eggs 
1 and half oz (45g) plain flour 
2 oz (60g) unsalted butter 
16 fl.oz (475ml) milk 
8 fl.oz (250ml) red wine 
8 fl.oz (250ml) beef stock 
4 oz (115g) cottage cheese 
4 oz (115g) Graviera (or Gruyere) cheese grated 
2 oz (60g) Parmesan cheese 
1 oz (30g) feta cheese grated 
4 aubergines 
2 onions finely chopped 
6 tomatoes 
1 tablespoon all spices 
2 tablespoons of parsley finely chopped 
2 tablespoons of ground cinnamon 
Salt & Freshly ground black pepper 
1 teaspoon of nutmeg 
1 oz (30g) fine breadcrumbs 

INSTRUCTIONS

1)  Trim the ends off the aubergines and cut into quarter
    inch (5mm) slices 
2)  Lightly spinkle with salt, leave to stand in a colander
    for 60 min. 
3)  Add 3 tablespoons of olive oil to a saucepan, heat 
4)  Add onions, cook over low heat for 5 min, until golden 
5)  Increase heat, add meat and cook over moderate heat
    until brown 
6)  Add the wine, bring to the boil, stirring 
7)  Add tomatoes, lower heat simmer for 10 minutes 
8)  Add 1 tablespoon of parsley, stock, cinnamon, allspice,
    1 teaspoon of salt, and 1 teaspoon of pepper 
9)  Simmer for 30 minutes, until liquid has evaporated,
    cover and set aside 
10) Heat 3 tablespoons of olive oil in a frying pan, add a
    layer of aubergines to the pan, fry until golden on
    both sides. 
11) Remove and drain on paper towel 
12) Add 1 tablespoon to pan and fry another layer and
    repeat, set aside 
13) Melt butter in a sausepan, add flour and stir until
    smooth 
14) Heat over a moderate heat for 2 minutes 
15) Gradually add the milk, stir, bring to the boil, remove 
16) Add the cheeses and nutmeg and stir into a sauce 
17) Stir in well beaten eggs, a little at a time, mix well 
18) Season to taste and set aside 
19) Preheat oven to (180°C), (350°F),(Gas Mark 4 ) 
20) Layer a 4 inch (10cm) baking dish with aubergines 
21) Cover with 1 third of the meat, cover with 4
    tablespoons of sauce 
22) Repeat (20 and 21) twice 
23) Top with aubergines and cover with remaining sauce,
    sprinkle with breadcrumbs 
24) Bake uncovered for 60 minutes 
25) Garnish with parsley and serve hot