There are a few variations of this recipe; you can use courgettes instead of aubergines. You can also add mince beef, pork or lamb. 
Ingredients
2 or 3 aubergines cut either lengthwise or in 1/4 inch thick round slices.
Tomato Base:
2 Tbsp. of olive oil
3 cloves of garlic chopped
1 onion chopped
2 tomatoes chopped
2 Tbsp. of chopped parsley
Cinnamon
1/4 cup red wine
Bechamel Sauce:
2 Tbsp. of olive oil or butter
2 Tbsp. flour
1 1/2 cups of milk
Salt / Pepper to taste
Dash nutmeg
1 cup of grated mature cheddar cheese
3 eggs, beaten
Instructions
Microwave aubergines for about 8 minutes and Set aside. Heat the olive oil in saucepan; add the garlic, onion and sauté until soft. Add the tomatoes, parsley, cinnamon, nutmeg and red wine and cook the mixture slowly for 30 minutes. To make a bechamel sauce heat the olive oil over medium heat. Add the flour and stir the roux for 1 minute. Quickly add the milk and continue to stir. Bring the sauce to a boil, reduce the heat, and simmer the bechamel for 2 minutes, stirring it constantly! Add salt, pepper and nutmeg to taste. In a casserole dish, layer aubergine slices and then the tomato base. Sprinkle each layer with cheese, before adding next layer. Add the eggs to the bechamel and pour the sauce evenly over the moussaka. Sprinkle the top with cheese. Bake 190C for 45 minutes or until the top of the moussaka is golden.
