150 mi olive oil
3 garlic cloves, crushed
1 kg lean minced lamb
A generous splash of white wine
1 can chopped tomato
1 x 5cm cinnamon stick
A handful of fresh oregano leaves or 1 teaspoon dried oregano
3 large eggplants
Salt and freshly ground black pepper
For the topping
75gram Plain flour
50gram Parmesan cheese, finely grated
2 medium free-range eggs, beaten
Preheat the oven at 200C
Heat two teaspoons of the oil in a pan.
Add the onions and garlic and fry until just beginning to brown.
Add the minced lamb and fry over a high heat for 3-4 minutes.
Add the wine, tomatoes, cinnamon and oregano and simmer gently for 30-40 minutes
Slice the stalks off the eggplants and cut them lengthways into 5mm slices.
Heat a frying pan, add one tablespoon of the oil and a layer of eggplants slices and fry quickly until tender and lightly colored on each side.
Lift out with tongs and drain on absorbent paper
For the topping
Melt the butter in a non-stick pan, add the flour and cook over a medium heat for one minute to cook out the flour. Gradually beat in the milk, bring to the boil, stirring, and leave to simmer very gently for 10 minutes, giving it a stir every now and then. Stir in the cheese and some salt and pepper to taste. Cool slightly and then beat in the eggs.
To construct the moussaka
Layer the base of a shallow ovenproof dish with a third the eggplant slices, season lightly with salt and pepper.
Remove the cinnamon stick from the lamb mixture, season to taste and spoon it over the eggplant slices.
Repeat with the rest of the eggplant slices seasoning each layer finishing with a layer of eggplant slices.
Pour over the topping and bake for 25-30 minutes until the top is golden-brown and bubbling.