Moussaka

• None None Olive oil cooking spray
• 1 None large eggplant, thinly sliced
• 1 None onion, finely chopped
• 1 clove garlic, crushed
• 1 lb ground lamb
• 1 x 14 oz can crushed tomatoes
• 1 cup dry white wine
• 1/2 tsp nutmeg
• 1.5 oz cheddar, grated
• None None White sauce
• 2 cups milk
• 2 tbsp cornstarch
• None None Salad, to serve
• None None Crusty whole wheat bread, to serve

1. Preheat oven to 350u0b0F. Preheat a grill or grill pan on high. Spray a 6-cup capacity baking dish with oil.
2. Spray eggplant with olive oil. Grill 1-2 minutes each side, until light grill marks appear.
3. Spray a large frying pan with olive oil. Saute onion and garlic on medium 3-4 mins, until onion is tender. Increase heat to high and add lamb, browning well, breaking up with a spoon as it cooks.
4. Add tomatoes, wine and nutmeg. Bring to a boil. Reduce heat to low and simmer, uncovered, 15 minutes. Season to taste.
5. Meanwhile, make white sauce: In a small saucepan, gradually stir milk into cornstarch until smooth. Cook over medium heat, stirring, until sauce boils and thickens. Reduce heat to low and simmer 2-3 minutes. Season to taste.
6. Arrange eggplant in baking dish. Spoon meat sauce over, then cover with white sauce. Sprinkle evenly with cheese. Bake 20-25 minutes until golden. Serve with salad and bread.

olive oil cooking spray, eggplant, onion, clove garlic, ground lamb, tomatoes, white wine, nutmeg, cheddar, white sauce, milk, cornstarch, salad, crusty

Taken from recipes-plus.com/api/v2.0/recipes/24866 (may not work)