Moussaka

• 2 None large eggplants, sliced
• 1 tbsp olive oil
• 1 None large onion, finely chopped
• 1 lb ground lamb
• 1 None bay leaf
• 2 tsp fresh rosemary leaves, finely chopped
• 1 tsp ground cinnamon
• 1 tsp sugar
• 1/2 tsp allspice
• 1 (13.5 oz) can diced tomatoes
• -1 None Sauce
• 4 1/2 tbsp chopped butter
• 1/4 cup all-purpose flour
• 2 cups milk
• 3 oz saganaki or halloumi cheese, grated
• 2 None large eggs, lightly beaten

1. Preheat oven to 400u0b0F. Place 6 (12 oz) ramekins on a baking tray.
2. Heat a large frying pan over medium heat. Lightly coat eggplant with oil then cook in 2 batches for 1-2 mins per side, until golden brown. Drain on paper towels.
3. Heat remaining oil in a large saucepan over medium heat. Saute onion for 2-3 mins until tender. Add ground lamb and brown for 5-6 mins, breaking up lumps. Add bay leaf, rosemary, cinnamon, sugar and allspice. Cook for 1 min, until fragrant. Stir in tomatoes and 1/2 cup water. Bring to a simmer and cook for 5-10 mins, until thickened. Season to taste.
4. Meanwhile, for the sauce, melt butter in a medium saucepan over medium heat. Stir in flour and cook for 1 min. Gradually add milk, stirring until smooth. Cook, stirring constantly, until mixture boils and thickens. Simmer for 3 mins then remove from heat. Stir in cheese and eggs. Season to taste.
5. Layer even amounts of 1/2 the eggplant slices and 1/2 the lamb mixture in prepared ramekins. Repeat layers then cover evenly with sauce. Bake for 25-30 mins, until golden brown and bubbling around the edges.

eggplants, olive oil, onion, ground lamb, bay leaf, rosemary, ground cinnamon, sugar, allspice, tomatoes, sauce, butter, allpurpose, milk, halloumi cheese, eggs

Taken from recipes-plus.com/api/v2.0/recipes/35183 (may not work)