Moussaka

Put the beef mince, onion, garlic and cinnamon in a large heavy-based frying pan and cook over a medium heat for 10 mins, stirring with a wooden spoon to break up the meat. Stir in some flour and a good pinch of salt and pepper. Add the wine, tomatoes and tomato purée and bring to a simmer. Cook for 30 mins, stirring occasionally, until the meat is tender and the sauce has thickened. Season again if needed and set aside.
Meanwhile, place the eggplant slices in a colander and sprinkle with a tablespoon of salt. Set aside for 10 mins. Put the eggplant slices in a pot with cold water and salt for 15 mins. Pat dry with a clean tea towel. Heat some extra virgin olive oil in a pan and fry the eggplants for 2–3 mins on each side, adding more oil when necessary. Remove from the pan and set aside to drain on kitchen paper. Cook the potatoes in boiling water for 5 mins, then drain in a colander under running water until cold. Preheat the oven to 200°C / 180°C fan.
To make the cream sauce, melt the butter in a large saucepan and stir in the flour. Cook for a few seconds, then gradually stir in the milk. Add half the cheese and the ground nutmeg. Simmer the sauce gently for 4–5 mins, stirring regularly. Season to taste. Remove the saucepan from the heat and allow the sauce to cool, then stir in the eggs.
Place layers of the following ingredients in a large enough ovenproof dish: One layer of potatoes (half quantity), one layer of eggplants (half quantity), one layer of meat (half quantity). Repeat the layers once more with the other half of the ingredients.
Pour over the cream sauce, making sure it covers everything in a thick, even layer. Sprinkle with the remaining cheese. Bake for 35–40 mins, or until deep golden- brown and bubbling.