Aubergine Moussaka

6 medium aubergine (eggplant)
1 tbsp butter
460g minced lamb
2 medium inions, chopped
150ml dry red wine
2 tbsp tomato paste
2 tbsp chopped parsley
seasalt and pepper
6 tbsp toasted breadcrumbs
olive oil
2 egg yolks
450ml white sauce
2 tbsp grated cheese
knob of butter

Remove the stalks from the aubergines and cut them into slices 5mm thick. Sprinkle with sea salt and leave aside for 30 minutes.

Melt the butter in a skillet, add the minced lamb and onions, fry until meat is browned. Stir in the wine, tomato paste, parsley and seasoning. Cover and cook gently for 30 minutes. Remove from the heat and add 4 tablespoons of the breadcrumbs and stir well.

Rinse and pat dry the aubergine. Heat the olive oil and fry the aubergine slices until golden on both sides. Grease a large ovenproof dish and sprinkle in 1 tablespoon of breadcrumbs. Divide the aubergine slices in three portions. Arrange one layer in the dish and cover with half the minced meat, then the second layer of aubergines and the rest of the meat. Cover with the remaining aubergine.

Beat the 2 egg yolks and stir into the white sauce with 1 tablespoon of the cheese. Spread this on top of the aubergines, to cover the dish completely. Sprinkle the rest of the breadcrumbs and cheese over the top and dot with the butter.

Cook in a moderate oven for 30 minutes or until the surface is golden brown. Serve.