Lamb Moussaka

Eggplant and mince layers

• 900 g water
• 750 g eggplant (approx. 1.5), cut into round slices (0.5 cm)
• 2 ½ tsp sea salt
• 30 g olive oil, plus extra for greasing
• 1 brown onion (approx. 150 g), cut into halves
• 30 g red wine
• 400 g canned chopped tomatoes
• 1 tbsp tomato paste
• ½ tsp ground black pepper
• ¼ tsp ground cloves
• 1 tsp ground cinnamon
• 1000 g lamb mince, broken into pieces

Béchamel topping

• 170 g Parmesan cheese, crust removed and cut into pieces (3 cm)
• 40 g unsalted butter
• 40 g plain flour
• 500 g full cream milk
• ½ tsp sea salt
• 2 pinches ground black pepper