Moussaka

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 2/3 cup olive oil
• 1 large onion, finely chopped
• 3 garlic cloves, crushed
• 2 lbs lean ground lamb
• 1/4 cup wine
• 1 (14 ounce) can chopped tomatoes
• 1 cinnamon stick
• 1 ounce fresh oregano, chopped
• 3 large eggplants
• salt and pepper
• 3 ounces butter
• 3 ounces flour
• 2 1/2 cups milk
• 2 ounces parmesan cheese, finely grated
• 2 eggs, beaten

Recipe

• 1 for the lamb sauce, heat 2 tbsp of the oil in a pan. add the onions and garlic and fry until just beginning to brown. add the ground lamb and fry over a high heat for 3-4 minutes.
• 2 add the wine, tomatoes, cinnamon and oregano and simmer gently for 30-40 minutes while you make everything else.
• 3 slice the stalks off the eggplants and cut them lengthways into 1/4 inch slices.
• 4 heat a frying pan until it is very hot, add 1 tablespoon of the oil and a layer of eggplant slices and fry quickly until tender and lightly coloured on each side.
• 5 lift out with tongs, layer over the base of a shallow ovenproof dish and season lightly with a little salt and pepper. repeat with the rest of oil and eggplants and seasoning each layer as you go.
• 6 for the topping, melt the butter in a non-stick pan, add the flour and cook over a medium heat for 1 minute to cook out the flour.
• 7 gradually beat in the milk, bring to the boil, stirring, and leave to simmer very gently for 10 minutes, giving it a stir every now and then.
• 8 stir in the cheese and some salt and pepper to taste. cool slightly and then beat in the eggs.
• 9 preheat the oven at 400°f remove the cinnamon stick from the lamb sauce, season to taste with some salt and pepper and spoon it over the top of the eggplant.
• 10 pour over the topping and bake for 25-30 minutes until golden and bubbling.