Moussaka with Lamb

Ingredients

• Eggplants 2 pieces
• Pork Mince 30 oz
• Onion 1 piece
• Garlic 2 cloves
• Canned Tomatoes (Pelati) 15 oz
• Olive Oil 0 fl oz
• Cinnamon 1 tablespoon
• Hard Cheese 5 oz
• Butter 5 oz
• Wheat Flour 0 oz
• Milk 15 fl oz
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Slice the eggplants into pieces about 5-7 mm thick.

Step 2

Sauté in olive oil on both sides for 3 minutes until browned.

Step 3

Then place them on paper towels to absorb the excess oil.

Step 4

In a large skillet, heat the oil and sauté the chopped onion and garlic.

Step 5

Add the ground meat and cook it until browned. Add tomatoes and spices, and simmer on low heat until the liquid evaporates.

Step 6

Add the tomatoes and spices, and cook over low heat until the liquid evaporates.

Step 7

In another saucepan, melt the butter over medium heat, add the flour, and cook, stirring, for one minute. Gradually whisk in the milk, bring to a boil, then reduce the heat and cook for 5 minutes, stirring, until the mixture thickens. Remove from heat and season with salt to taste.

Step 8

In a baking dish, layer one-third of the sautéed eggplants overlapping each other, then spread half of the meat sauce on top. Repeat with another layer of eggplants, followed by the remaining meat sauce, and finish with the last third of the eggplants.

Step 9

Cover with sauce and sprinkle with grated cheese. Bake in a preheated oven at 355°F for 45 minutes.

Step 10

Remove from the oven, let it rest for 15 minutes, and serve.