Moussaka

• 8 None baby eggplant, trimmed, sliced into 3 lengthwise
• 1 None onion, chopped
• 1 clove garlic, minced
• 1 lb ground lamb
• 1 (13.5 oz) can crushed tomatoes
• 1 cup dry white wine
• 1/2 tsp ground nutmeg
• None None White Sauce
• 3 tbsp butter
• 2 tbsp flour
• 2 cups skim milk
• 2 oz low-fat Cheddar cheese, grated
• None None salad, to serve
• None None crusty bread, to serve

1. Preheat broiler. Lightly coat a rectangular baking dish with olive oil.
2. Lightly coat eggplant slices with olive oil then arrange on a baking tray. Broil for 2-3 mins per side, until golden brown. Set aside.
3. Lightly coat a large frying pan with olive oil. Saute onion and garlic over high heat for 1-2 mins, until onion is tender. Add ground lamb and cook for 3-4 mins, until browned. Add tomatoes, wine and nutmeg. Season to taste. Bring to a boil then reduce heat to low and simmer, uncovered, for 15-20 mins, until reduced and thickened.
4. Meanwhile, for the white sauce, melt butter in a saucepan over medium heat. Add flour and cook, stirring, for 1 min. Whisk in milk until smooth. Cook, stirring, until sauce boils and thickens. Reduce heat to low and simmer for 3 mins. Season to taste.
5. Preheat oven to 350u0b0F. Arrange 1/3 of the eggplant in the base of prepared dish. Spread 1/2 of the meat sauce over eggplant. Repeat layers, finishing with eggplant. Pour white sauce over top and sprinkle with cheese. Bake for 20-25 mins, until golden brown. Serve with salad and crusty bread.

baby eggplant, onion, clove garlic, ground lamb, tomatoes, white wine, ground nutmeg, white sauce, butter, flour, milk, cheddar cheese, salad, crusty bread

Taken from recipes-plus.com/api/v2.0/recipes/30299 (may not work)