Moussaka and not a potato in sight

Such a controversial dish, it seems. This is the Moussaka recipe I love to use as I settled on this version, taken from the Guardian newspaper a few years ago.  But, I looked at other versions it became quite a muddle of styles and ingredients.  Anyway, I don't care, there will not be any potatoes in my Moussaka! 

Ingredients

4 tbsp olive oil

3 medium or 2 large aubergines, sliced

1 large onion, finely chopped

4 cloves of garlic, finely chopped

1 and 1/2 teasp cinnamon

1 teasp dried oregano

500g minced lamb

2 tbsp tomato purée, mixed with 150ml water

150ml red wine

Small bunch of flatleaf parsley, chopped. 

For the bechamel:

500ml milk

60g butter

60g plain flour

50g kefalotyri or pecorino cheese, grated

2 eggs, beaten

Nutmeg, for grating. 

Pre-heat the oven to 180C. Cut the aubergines lengthways into 1/2cm slices, and put them on to oiled baking sheets. Brush with olive oil and season. Bake for about 25 minutes until soft, golden and floppy. Meanwhile, put 2 tbsp olive oil into a large frying pan over a medium high heat and cook the onion until soft. Add the garlic, cinnamon and oregano and cook for a further couple of minutes, then stir in the lamb. Turn up the heat slightly and brown the lamb well, cooking until the mixture is quite dry. Stir in the tomato and wine, bring to a simmer, then turn the heat down low and cook for 30–40 minutes until most of the liquid has evaporated. Season and stir in the parsley.

Meanwhile, make the bechamel. Bring the milk to just below boiling point, and melt the butter in another saucepan. Stir the flour into the butter and cook for a couple of minutes, then gradually whisk in the hot milk. Cook until you have a thick sauce, then stir in the cheese until melted. Take off the heat and allow to cool slightly, then beat in the eggs, salt to taste and slightly more nutmeg than you might think wise (it's a strong flavour, but you need it in this dish I think - half a teaspoon at least). Arrange a third of the aubergines in the base of an oven dish and top with half the meat. Repeat these layers, then finish off with a layer of aubergine, and top with the sauce. Bake for about 45 minutes until well browned and then leave to cool for half an hour before serving.