Moussaka

I feel like I'm all hither and thither at the moment...and this poor blog, and therefore all of you who read it, are getting less than I what I think I could be doing. I seem to be spending more time running in and out than normal. I've already spent some extra time at school this week and have an ongoing editing project that is ready for me to do some more work on, so I may spend some more time there tomorrow...perhaps from lunch time ~ I need some time at home in the productive hours of my day!

In any case....all that to say, my cop out post for today is to honour my promise to post the recipe for Moussaka.

Moussaka

2 large eggplants, sliced thinly
1 large brown onion
2 cloves garlic, crushed
1kg lamb mince
400g can chopped tomatoes
1/2 cup dry white wine
1 teaspoon ground cinnamon
1/4 cup grated parmesan cheese
White Sauce
80g butter
1/3 cup plain flour
2 cups milk

1. Place eggplant on a baking tray lined with baking paper and spray with olive oil. Place in a preheated hot oven and bake for about 10 minutes, or until eggplant is tender and has started to colour. Remove from oven and turn the temperature down to 180C/350F.
   
2. Heat a little olive oil in a frying pan; cook onion and garlic, until onion has softened, stirring frequently. Add mince; cook, stirring, until mince changes colour. Stir in undrained tomatoes, wine and cinnamon; bring to a boil. Reduce heat; simmer, uncovered, about 30 minutes or until liquid has evaporated.
3. Make white sauce: Melt butter, add flour; cook, stirring, until mixture thickens and bubbles. Gradually add milk; stir until mixture boils and thickens.
4. Place a third of the eggplant, overlapping slices slightly, in dish; spread half of the meat sauce over eggplant. Repeat layering with another third of the eggplant, remaining meat sauce and remaining eggplant. Spread white sauce over the top layer, then sprinkle with cheese.
5. Cook, uncovered, in oven for about 40 minutes or until top browns lightly.
6. Remove from oven and stand for 10 minutes before serving.