Greek Moussaka

• 1 tbsp vegetable or olive oil
• 1 None large brown onion, chopped
• 2 cloves garlic, chopped
• 2 1/4 lb ground lamb
• 1/2 cup tomato paste
• 2 (14 oz) cans crushed tomatoes
• 1 tsp ground cinnamon
• 2 tsp dried oregano leaves
• 2 1/4 lb eggplants, sliced lengthwise
• 1 oz mozzarella cheese, grated
• 5 sheets filo pastry, halved
• None None Greek salad, to serve

1. In a large saucepan, heat oil over medium-high heat. Add onion and garlic and cook, stirring, for 5 mins or until softened. Add ground lamb and cook, stirring, for 5 mins until browned. Add tomato paste, crushed tomatoes, cinnamon and oregano. Bring to a boil, reduce heat and simmer, stirring occasionally, for 25-45 mins or until sauce thickens.
2. Meanwhile, preheat oven to 350u0b0F. Heat a large frying pan over medium heat. Spray eggplant with oil and cook, in batches, for 5-8 mins per side or until browned and tender. Remove from heat. Transfer 1/3 eggplant to a lightly greased baking dish, top with 1/2 ground lamb mixture. Repeat and top with final 1/3 eggplant. Sprinkle with cheese. Scrunch up then layer filo dough over top until covered. Bake for 30 mins or until golden and bubbly. Let cool for 10 mins before serving with Greek salad.

vegetable, brown onion, garlic, ground lamb, tomato paste, tomatoes, ground cinnamon, oregano, eggplants, mozzarella cheese, pastry, salad

Taken from recipes-plus.com/api/v2.0/recipes/22220 (may not work)