Moussaka is a Greek classic and this simple dish is best served with some simple brown rice and a Greek-style salad of cucumber, tomatoes, black olives and diced Feta cheese dressed with olive oil and fresh lemon juice.
Slice aubergine into thin slices lengthways. Brush each slice with olive oil lightly, trying not to use too much, place on an baking tray and grill, under a medium heat, turning from time to time until completely soft. Remove from tin and put to one side.
Slice mushrooms and pile into the baking tray, turning over to coat in any remaining oil. Cook under grill but do not let them become juicy, they only need to be very lightly cooked, put to one side.
Meanwhile make a tomato sauce with the onion sautéd in a little olive oil, when softened add the garlic, pour over the wine and bring to the boil to reduce slightly, add the tomatoes, and a sprinkle of dried basil, and cook on a high heat until slightly thickened.
In an ovenproof dish, layer the mushrooms on the bottom, cover with a layer of tomato sauce, then the aubergines, cut unto smallish pieces with kitchen scissors, and any left over vegetables, cover with remaining tomato sauce, giving a fews twists of ground black pepper and a little salt if liked between each layer.
Beat eggs into the fromage frais and pour over the top, cook in a medium oven for about 30-40 minutes until the top has risen and is set.
Garnish your Moussaka with some chopped fresh chives and serve straight away.