1. 3 medium aubergines, thinly sliced
  2. 1tbsp salt
  3. 4 potatoes, peeled and thickly sliced
  4. 6tbsp olive oil plus a little extra for frying
  5. 2 onions, peeled and finely chopped
  6. 2-3 garlic cloves, peeled and crushed
  7. 500g minced beef or lamb
  8. 1tsp ground cinnamon
  9. 4 large ripe tomatoes
  10. 1tbsp tomato puree
  11. 75ml red wine
  12. A small handful fresh chopped parsley

For the topping:

  1. 40g butter
  2. 40g plain flour
  3. 300ml milk
  4. 75g grated mozzarella or cheddar cheese


  1. Layer up the aubergines, sprinkling with salt as you do in a colander. Place over a bowl and leave whilst preparing the moussaka (see that’s good to know).
  2. Place a large pan of salt water on to boil. When boiling add the sliced potatoes. Reduce heat slightly and simmer for 4-5 mins until just tender but still holding their shape. Drain thoroughly and set aside.
  3. Meanwhile heat 1tbsp of the oil in a large saucepan. Add the onions and garlic, cover and cook gently for 5 mins, stirring once or twice until soft. Add the minced beef or lamb and cook, stirring regularly for a further 5-6 minutes until mince is brown. If using lamb mince, carefully drain off any excess fat.
  4. Sprinkle over the cinnamon and season well with salt and freshly ground black pepper. Meanwhile chop 2 of the tomatoes. Add to the pan with the tomato puree and the red wine. Cover the pan and simmer, stirring regularly for 10 mins. Stir in the chopped parsley.
  5. Meanwhile make the topping: Slice the remaining tomatoes thinly. Melt the butter in a saucepan and add the flour to make a paste. Cook, stirring for 1 minute then remove the pan from the heat. Whisk in the milk and season to taste. Return to the heat and bring up to the boil, stirring until thickened. Cover with wetted cling film or greaseproof paper to prevent a skin forming.
  6. Rinse the aubergines and pat dry. Heat half of the remaining oil in a large non-stick frying pan. Fry half of the aubergine slices in an even layer, turning over once until softened and golden. Drain on absorbent kitchen paper. Repeat the process using the remaining oil and aubergines. (If your frying pan is not large enough then cook more batches – see That’s good to know).
  7. Preheat the oven to 180°C/Fan 160°C/350°F. Place the potatoes in an even layer over the base of a large ovenproof dish. Next, layer up the aubergines and minced beef, ending with a layer of aubergines. Spread half of the white sauce over the top of the aubergines. Top with the sliced tomatoes then spread over the remaining white sauce. Sprinkle with the mozzarella or cheddar cheese. Bake for 35-45 mins until golden and bubbling. Serve hot.