A rich, tomato meat sauce layered with eggplant and topped with a thick layer of béchamel sauce, this traditional Greek recipe is well worth the effort.
Ingredients
Method
1.Place eggplant in colander, sprinkle all over with salt; stand 30 minutes. Rinse under cold water; drain. Pat dry with absorbent paper.
2.Heat oil in large frying pan; cook eggplant, in batches, until browned both sides; drain on absorbent paper.
3.Cook onion and garlic in same pan, stirring, until onion softens. Add lamb; cook, stirring, until lamb changes colour. Stir in undrained tomatoes, wine and cinnamon; bring to the boil. Reduce heat; simmer, uncovered, about 30 minutes or until liquid has evaporated.
4.Meanwhile, preheat oven to 180ºC/350°F. Oil shallow 2-litre (8-cup) rectangular baking dish.
5.Make white sauce. Melt butter in medium saucepan. Add flour; cook, stirring, until mixture thickens and bubbles. Gradually add milk; stir until mixture boils and thickens.
6.Place a third of the eggplant, overlapping slices slightly, in prepared dish; spread half of the meat sauce over eggplant. Repeat layering with another third of the eggplant, remaining meat sauce and remaining eggplant. Spread white sauce over top layer of eggplant; sprinkle with cheese. Cook, uncovered, in oven about 40 minutes or until top browns lightly. Cover moussaka; stand 10 minutes before serving.
