Method

1. Preheat the oven to 180°C and prepare a baking tray by lining with baking paper.
2. Drizzle half of the oil over eggplant slices and sprinkle with salt.
3. Heat a large frying pan over medium heat and fry the eggplant slices in batches before placing on the prepared baking tray. Bake for 15-20 min until softened.
4. Place potatoes in a pot of salted water and bring to the boil. Boil for 7-8 min or until tender. Strain and set aside.
5. Place DARI’S Soup in a saucepan. Add cinnamon and stir to combine. Simmer over medium heat for 15-20 min or until the soup has reduced by a third.
6. To prepare the bechamel sauce, melt the butter in a saucepan over medium heat. Add the flour and stir to combine. The mixture will resemble wet sand. Continue to cook over medium heat for 3-4 min or until the mixture bubbles and turns golden in colour. Add the milk and stir constantly until the mixture thickens and coats the back of a spoon. Add the egg yolks, nutmeg and most of the cheese, reserving some for sprinkling over the top of the moussaka at the end. Stir to combine.
7. Assemble the moussaka in a baking dish by placing the potatoes on the base, followed by a layer of eggplant sliced. Pour over the reduced soup then top with another layer of eggplant slices. Cover with bechamel sauce and sprinkle with reserved cheese.
8. Bake for 45 min. Remove from the oven and allow to rest for 15 min before serving.