Moussaka

• 1 small eggplant*
• 1 tablespoon olive oil
• Salt
• 1 tablespoon vegetable oil
• 1 small or 1/2 medium onion, chopped
• 2 medium tomatoes, chopped
• Pinch of hot pepper
• Pinch of sugar (optional)
• 3/4 cup cooked lamb, preferably rare, either chopped by hand into very small pieces or roughly ground in a food processor
• Sprig of fresh parsley, chopped
• About 3 tablespoons breadcrumbs
• Dusting of grated Parmesan

1. Trim the ends off the eggplant, and slice crosswise into 1/4- to 1/3-inch slices.
2. Brush lightly with olive oil, and sprinkle a little salt on both sides.
3. Line your broiling pan with Silpat or aluminum foil, and spread the slices on it.
4. Slide under a preheated broiler, and cook for about 5 minutes on each side, until lightly browned.
5. Stack, and cover with aluminum foil.
6. Meanwhile, heat the vegetable oil in a small pan, and saute the onion for about 5 minutes, then add the tomatoes, hot pepper, and sugar (optional), and a sprinkling of salt.
7. Saute another 5 minutes, then add the lamb and parsley, and cook everything together until the juice from the tomatoes is somewhat reduced.
8. Spread three or four slices of eggplant on the bottom of a single-serving shallow baking dish, top with most of the lamb and tomatoes, then spread another layer of eggplant over, and the remaining juices and bits from the lamb mix.
9. Sprinkle the breadcrumbs and cheese on top, and bake for 10 minutes in a preheated 375 oven.
10. Slip under the broiler if the top needs further browning.

eggplant, olive oil, salt, vegetable oil, onion, tomatoes, pepper, sugar, either, parsley, breadcrumbs, dusting of grated parmesan

Taken from www.epicurious.com/recipes/food/views/moussaka-378406 (may not work)