Moussaka

• 8 baby eggplant trimmed, sliced into 3 lengthwise
• 1 onion chopped
• 1 clove garlic minced
• 1 pound ground lamb
• 13 1/2 ounces crushed tomatoes
• 1 cup dry white wine
• 1/2 teaspoon ground nutmeg
• sauce White
• 3 tablespoons butter
• 2 tablespoons flour
• 2 cups skim milk
• 2 ounces low-fat cheddar cheese grated
• salad to serve
• 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.

onion, garlic, ground lamb, tomatoes, white wine, ground nutmeg, butter, flour, milk, lowfat, salad, crusty bread

Taken from www.yummly.com/recipe/Moussaka-1399420 (may not work)