Heat the oven to 180 fan bake.
Dice the onion and garlic. Cook the onion in a large pan with oil and a pinch of salt for 5 minutes until soft. Now add the garlic and cook for a minute. Add the lamb mince to brown, break it up using a wooden spoon.
Once the lamb has a bit of colour add the spices, and wine and simmer for a few minutes until the alcohol burns off. Add the tomato paste, canned tomato, sugar, pine nuts and bay leaves and simmer for 25 minutes.
Slice the aubergine into 1cm thick slices, place on a couple of baking trays with salt and a good drizzle of oil. Bake for 15-20 minutes or until soft. When there is five minutes to go on the mince, get started on the sauce.
Melt the butter in a pot with the flour, stir until well combined. Cut the heat then slow pour the milk in, continue to mix ideally with a whisk. Stir through the nutmeg. Turn the heat back on and let the milk simmer away until it thickens. When it thickens turn the heat off and stir in the mozzarella.
In a large baking tray, line half the eggplant onto the bottom, carefully pour over the mince on top then layer the remaining eggplant. Top with the cheese sauce then sprinkle the parmesan over the top.
Bake for 30 minutes or until golden on top and the meat is bubbling.
While the moussaka is baking, whiz together the herby sauce in a blender and serve on the side.
