Moussaka - cooking recipe

Ingredients

8 None baby eggplant, trimmed, sliced into 3 lengthwise
1 None onion, chopped
1 clove garlic, minced
1 lb ground lamb
1 (13.5 oz) can crushed tomatoes
1 cup dry white wine
1/2 tsp ground nutmeg
None None White Sauce
3 tbsp butter
2 tbsp flour
2 cups skim milk
2 oz low-fat Cheddar cheese, grated
None None salad, to serve
None None crusty bread, to serve

Preparation

Preheat broiler. Lightly coat a rectangular baking dish with olive oil.
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.
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.
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.
Preheat oven to 350\u00b0F. 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.