Slice the aubergines lengthways and soak in the salted water. Allow to soak for at least 15 minutes. Meanwhile, you can start preparing the meat sauce. Heat the olive oil in a large pan, add in the meat and cook until browned. Stir in the onions, garlic, herbs and spices and cook until the onion has softened. Add in the tomato paste and wine and reduce the heat. Simmer for meat sauce for 15 minutes, then take off the heat and stir in the lemon zest and juice. Next, remove the soaked aubergines from the water and pat dry using absorbent kitchen paper. Drizzle with olive oil and grill on both sides till cooked through. Place the cooked aubergine slices in a small dish and set aside. You can now put the dish together. Take a rectangular oven dish and line the bottom with the thinly sliced potatoes. Season well with salt and pepper and cover with a layer of ½ aubergines. Pour over the meat sauce and cover again with the remaining aubergines. Sprinkle over 1/2 of the grated Parmesan cheese. Spread the béchamel on top and sprinkle over the remaining cheese. Bake in a moderate oven for approximately 40 minutes, or until golden brown. Remove the moussaka from the oven and allow to cool and set for at least 15 minutes before serving.

Suggested accompanying wine: DELICATA Pjazza Regina Red I.G.T. Maltese Islands