Moussaka

Method

1. 1Preheat oven to 200C (400F).
2. 2Eggplant: Slice top and bottom of eggplant. Now length ways slice into 6-7 slices, depending on the size of your eggplant. Place on a baking tray, lined with baking paper, spray each side, sprinkle with a little salt and bake for 10 mins, turn over and bake for another 5 mins. Take out and set aside on a plate, stacked on top of each other is fine.
3. 3Filling: In a pot heat olive oil on med heat and cook diced onions for 10 mins. Don’t burn, just ensure they are translucent. Add garlic, stir 1 min then add lamb mince, and brown until cooked nearly through. Now add all spice, cinnamon, oregano. Stir 1 min. Now add carrot, canned tomato, and sugar and tomato paste. Season with salt and pepper. Turn down heat to low and simmer for 5 mins. At this stage you might need to add the water and lemon zest. Simmer for 10 mins. Don’t make the mixture overly saucey.
4. 4Béchamel Sauce: Warm the milk in microwave. In a pot on med heat melt the low fat margarine spread. Add flour and stir until a paste has formed, about 1-2 mins. With a whisk, add the warmed milk stirring in slowly. This will thicken over time, keep stirring. Once starting to thicken add the cheese and 2 egg yolks and whisk. Turn off heat.
5. 5In an oblong baking dish, spray with cooking spray. Lay covering the base with some of the eggplant. Spread some of the lamb mixture over, then layer again with eggplant, then again lamb mixture. Finish with remaining eggplant, and pour over Béchamel Sauce. Sprinkle parmesan cheese on top.
6. 6Reduce oven to 180C (350F) and bake for 30 mins, (some ovens may need 40 mins) until bubbling.
7. 7Serve with Salad.