Moussaka - cooking recipe

Ingredients

2 None large eggplants, sliced
1 tbsp olive oil
1 None large onion, finely chopped
1 lb ground lamb
1 None bay leaf
2 tsp fresh rosemary leaves, finely chopped
1 tsp ground cinnamon
1 tsp sugar
1/2 tsp allspice
1 (13.5 oz) can diced tomatoes
-1 None Sauce
4 1/2 tbsp chopped butter
1/4 cup all-purpose flour
2 cups milk
3 oz saganaki or halloumi cheese, grated
2 None large eggs, lightly beaten

Preparation

Preheat oven to 400\u00b0F. Place 6 (12 oz) ramekins on a baking tray.
Heat a large frying pan over medium heat. Lightly coat eggplant with oil then cook in 2 batches for 1-2 mins per side, until golden brown. Drain on paper towels.
Heat remaining oil in a large saucepan over medium heat. Saute onion for 2-3 mins until tender. Add ground lamb and brown for 5-6 mins, breaking up lumps. Add bay leaf, rosemary, cinnamon, sugar and allspice. Cook for 1 min, until fragrant. Stir in tomatoes and 1/2 cup water. Bring to a simmer and cook for 5-10 mins, until thickened. Season to taste.
Meanwhile, for the sauce, melt butter in a medium saucepan over medium heat. Stir in flour and cook for 1 min. Gradually add milk, stirring until smooth. Cook, stirring constantly, until mixture boils and thickens. Simmer for 3 mins then remove from heat. Stir in cheese and eggs. Season to taste.
Layer even amounts of 1/2 the eggplant slices and 1/2 the lamb mixture in prepared ramekins. Repeat layers then cover evenly with sauce. Bake for 25-30 mins, until golden brown and bubbling around the edges.