Moussaka - cooking recipe

Ingredients

None None Olive oil cooking spray
1 None large eggplant, thinly sliced
1 None onion, finely chopped
1 clove garlic, crushed
1 lb ground lamb
1 x 14 oz can crushed tomatoes
1 cup dry white wine
1/2 tsp nutmeg
1.5 oz cheddar, grated
None None White sauce
2 cups milk
2 tbsp cornstarch
None None Salad, to serve
None None Crusty whole wheat bread, to serve

Preparation

Preheat oven to 350\u00b0F. Preheat a grill or grill pan on high. Spray a 6-cup capacity baking dish with oil.
Spray eggplant with olive oil. Grill 1-2 minutes each side, until light grill marks appear.
Spray a large frying pan with olive oil. Saute onion and garlic on medium 3-4 mins, until onion is tender. Increase heat to high and add lamb, browning well, breaking up with a spoon as it cooks.
Add tomatoes, wine and nutmeg. Bring to a boil. Reduce heat to low and simmer, uncovered, 15 minutes. Season to taste.
Meanwhile, make white sauce: In a small saucepan, gradually stir milk into cornstarch until smooth. Cook over medium heat, stirring, until sauce boils and thickens. Reduce heat to low and simmer 2-3 minutes. Season to taste.
Arrange eggplant in baking dish. Spoon meat sauce over, then cover with white sauce. Sprinkle evenly with cheese. Bake 20-25 minutes until golden. Serve with salad and bread.