Magnificent moussaka

Method

1. Preheat the oven to 200°C.
2. Line two baking trays with baking parchment and place the aubergine slices on top. Mix 2 tbsp of the oil with the harissa and brush half the mixture on to one side of the aubergine slices. Bake for five minutes before turning over and brushing the remaining harissa oil on the other side. Cook for a further five minutes, then set aside.
3. Meanwhile heat the remaining 1 tbsp of oil in a pan and cook the onions over a low heat for about eight minutes until soft. Add the garlic and mushrooms and cook for another five to eight minutes. Add the beans and their liquid together with the canned tomatoes, fresh tomato, soy sauce, Worcestershire sauce, wine, oregano, rosemary and bay leaf. Allow to cook over a medium heat for 20 minutes until reduced and thick. Season with salt and pepper.
4. For the cheese sauce, put the butter, flour and milk in a saucepan and whisk continuously over a medium heat until the sauce boils and thickens. Reduce the heat and cook for one minute, stirring continuously. Stir in most of the Cheddar, reserving a handful for the top, then add salt, pepper and nutmeg to taste. Leave to cool.
5. Spread half the bean mixture in an ovenproof dish and cover with half the aubergine slices, season well and top with the rest of the bean mixture. Finish with a final layer of aubergines and season with more salt and pepper.
6. Mix the egg with the cheese sauce, pour it over the aubergines, sprinkle the remaining cheese on top and bake for about 25 minutes until golden brown.