Moussaka

I remember making this dish for my friend Alf from waterholes only to find he was a vegetarian so when I make this I always think of Alf
I love this dish its gorgeous served with a fresh green salad and olives

Moussaka
2 large eggplants sliced thinly
1 tablespoon coarse cooking salt
1/4 cup olive oil
1 large brown onion chopped finely
2 cloves garlic, crushed 1 kg lamb/beef mince
1 can crushed tomatoes
1/2 cup dry white wine
1/4 cup finely grated Parmesan
Basil

White sauce
80g butter
1/3 cup plain flour
2 cups milk

Place eggplant in colander, sprinkle all over with salt and stand 30 minutes.
Rinse under cold water and drain.
Pat dry.
Heat oil in large frying pan and cook eggplant in batches until browned,drain and rest.
Cook onion and garlic, stirring, until onion softens, add mince and cook stirring until mince changes colour.
Stir in undrained tomatoes, basil and wine bring to a boil.
Simmer, uncovered about 30 minutes or until all the liquid has evaporated.
Preheat oven to 180°C/160°C fan-forced.
Oil shallow rectangular baking dish,
Make white sauce.
Melt butter in medium saucepan.
Add flour, cook stirring until flour thickens and bubbles.
Gradually add milk, cook stirring until sauce boils and thickens rest.
Place a third of the eggplant, overlapping slices slightly in a dish and spread over half the meat sauce.
Repeat layering with another third of the eggplant, remaining meat sauce and remaining eggplant, Spread white sauce over top; sprinkle with cheese,
Cook, uncovered, in oven about 40 minutes or until browned lightly
Cover moussaka and stand 10 minutes before serving,