Moussaka

Ingredients:

2½ tbsp olive oil
1 onion, chopped
3 plump garlic
2 large carrots
500g beef
100ml white wine
1 tsp ground cinnamon, plus extra
¼ tsp ground allspice
400g can plum tomatoes
3 tbsp tomato paste
1 tbsp oregano
2 leaf parsley
4 aubergines

Preparation: 

In a skillet over high heat, heat the olive oil. Quickly fry the eggplant until browned.
  Melt the butter and add the ground beef, salt and pepper to taste, onions, and garlic. After the beef is browned, sprinkle in the cinnamon, nutmeg, fines herbs and parsley. Pour in the tomato sauce and wine, and mix well. Simmer for 25 minutes. Allow to cool, and then stir in beaten egg.
   Melt the butter in a large skillet over medium heat. Whisk in flour until smooth. Lower heat; gradually pour in the hot milk, whisking constantly until it thickens. 

Arrange a layer of eggplant in a 9x13 inch baking dish. Cover eggplant with all of the meat mixture, and then sprinkle 1/3 cup of Parmesan cheese over the meat. Cover with remaining eggplant, and sprinkle another 1/3 cup of cheese on top. Put the bechamel sauce over the top, and sprinkle with the nutmeg. 
Sprinkle with the remaining cheese.
Bake for 1 hour and 15 minutes at 175 degrees C.