Moussaka (Layered Eggplant and Meat Casserole)

Ingredients:

For the vegetables and meat:

2 large eggplants, thinly sliced

Oil for frying

2 tbsp butter or margarine

2 onions, thinly sliced

1 garlic clove, pressed

450 g (1 lb) ground lamb

400 g (14 oz) canned tomatoes

2 tbsp tomato paste

Salt and pepper, to taste

2 tbsp finely chopped oregano

¼ tsp ground cinnamon

¼ tsp ground cumin

For the white sauce:

4 tbsp butter or margarine

4 tbsp flour

570 ml (2 ⅓ cups) milk

Salt and white pepper, to taste

2 tbsp grated cheese

2 eggs, separated

For the topping:

4 tbsp finely grated cheese

4 tbsp dry breadcrumbs

Instructions:

Prepare the eggplants:

Preheat the oven to 180 °C (350 °F) / gas mark 4.

Heat oil in a large pan and fry the eggplant slices for about 3 minutes. Drain on paper towels.

Cook the meat:

Pour out the frying oil and melt butter in the pan. Sauté the onions and garlic until golden, about 4 minutes.

Add the ground lamb and cook for 10 minutes, breaking up the meat with a fork.

Stir in tomato paste, oregano, cinnamon, cumin, salt, and pepper. Bring to a boil, then cover and simmer over medium heat for 20 minutes.

Make the white sauce:

Melt butter in a deep saucepan. Remove from heat and stir in the flour. Gradually whisk in milk, then return to the heat.

Cook over medium heat, stirring constantly, until the sauce thickens.

Stir in the grated cheese and let the sauce cool slightly.

Beat the egg yolks with a spoonful of hot sauce, then gradually mix into the sauce.

Incorporate the egg whites:

Beat the egg whites until stiff. Fold a spoonful into the hot sauce to loosen it, then gently fold in the remaining whites.

Assemble the moussaka:

Layer the meat mixture and eggplant slices alternately in a baking dish, ending with eggplant. Pour the white sauce over the top, then sprinkle with breadcrumbs and grated cheese.

Bake:

Bake for 45 minutes to 1 hour, until the top is slightly puffed and golden.

Let rest for 5 minutes before serving to make slicing easier.