Cut the eggplants lengthways into slices of about 5mm. Sprinkle with salt and leave in a colander for 30mins. Slice the courgette even thinner also lengthways.
Heat the oil and add the mince and onion and fry until light brown and the moisture has gone. Add the garlic, cloves and allspice and after a couple of minutes, add the wine. Simmer until it has almost evaporated. Add the tomatoes, tomato paste and parsley. Season well with salt and pepper. Stir in 1/2 tomato tin of water. Put the lid on and simmer for about an hour, taking the lid off in the last 10 - 20 mins if it looks liquidy (it needs to be fairly dry for moussaka). Remove the cloves and allspice if you can find them.
Eggplant & Courgette:
Fry the eggplants and courgettes in batches with very little olive oil. Note: When the fried side of the eggplant is golden flip it over and prick with a fork especially where it may still be hard. Press the slices with a fork and they will soften even more. When they are done move them to a plate lined with a couple of layers of paper towels. Sprinkle with salt.
Heat the milk with the cinnamon and cloves and keep warm. Heat the oil in a large wide pot on low heat and stir the flour in with a wooden spoon until smooth. Add the warm milk bit by bit and whisk until it is lump free and thick (thick is very important). Remove form the heat and crack both eggs into a bowl and add a ladle full of bechamel to acclimatise then whisk the lot back into the bechamel. Add the ricotta and whisk. Add a good grind of salt and pepper.
Preheat oven to 180 Celsius. Layer the eggplant on the bottom of the oven dish leaving no gaps. Next add the courgettes in the same way. Scrap the meat sauce over the vegetables and pat down and smooth making it into a firm mattress for the bechamel. Spoon the bechamel on top and level. Bake for 30-40 mins or until the bechamel is golden and firm. Allow to cook for 45mins before cutting. This will ensure the moussaka holds its shape and does not run.
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|Serving Size: 1 Serving (1915g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 201 (32%)|
|Amt Per Serving||% DV|
|Total Fat 22.3g||30 %|
|Saturated Fat 6.8g||34 %|
|Monounsaturated Fat 11.3g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 120.8mg||37 %|
|Sodium 264.7mg||9 %|
|Potassium 792.7mg||21 %|
|Total Carbohydrate 69.2g||20 %|
|Dietary Fiber 13.2g||53 %|
|Sugars, other 56g|
|Protein 30.3g||43 %|
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Calories per serving: 636
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