Moussaka

First of all prepare the aubergines, lay them on a baking sheet and drizzle with oil and bake in the oven til golden.Fry the onion and garlic for 5 mins add the mince and brown. In a basin mix together tomato purree wine cinnamon and parsley season with salt and pepper. Then pour the mixture over the onions and meat, stir well and leave to simmer gentley. Now arrange the aubergine slices over the base of your casserole dish spread the meat mixture on top, followed by another layer of aubergines until everything is incorporated.Next make up the topping, melt the butter in a saucepan and stir in the flour until smooth then add the milk gradually stirring vigorously with each addition until you have a smooth white sauce. next stir in the grated cheese followed by a seasoning of salt and pepper and nutmeg. Allow the sauce to cool then whisk up the 2 eggs firat on their own and then into the sauce. pour the sauce over the meat and aubergines then bake uncovered for an hour by which time the top will be fluufy-golden.