500ml (2 cups) grated cheddar or mozzarella cheese
Brush the eggplant slices with olive oil and add salt and pepper to taste. Bake for 20-25 minutes at 350F.
In a pan, soften the onion and garlic in 1-2 tbsp of oil for about 5 minutes. Deglaze with the wine vinegar.
Add the meat, salt and pepper and cook for a few minutes. Simmer over low heat for 25-30 minutes.
In the meantime, make the bechamel sauce. In a saucepan, melt the butter and add the flour, whisking for 1 minute. Pour in the milk while whisking. Let thicken over low-medium heat. Add the herbs, salt, pepper and cheese.
Assemble the moussaka: place a row of eggplant slices in a 20 X 30 cm baking dish. Add the meat mixture then a second layer of eggplants. Pour the bechamel over the mixture and sprinkle with breadcrumbs and Parmesan cheese.