Moussaka

Serves 6

Ingredients
2 large eggplants, semi peeled and sliced lengthways
3 potatoes, peeled and sliced lengthways
1/4 C olive oil
500 g lamb mince
1 large onion, diced
2 cloves garlic, crushed
1 T oregano
1 T thyme
1 T rosemary
2 cinnamon quills
1 can (250 g) diced tomato
400 g tomato puree
1 T tomato paste

Béchamel sauce
100 g butter
1 C plain flour
600 mL milk, warmed
100 g parmesan
1 egg

Method
1. Lay eggplant on a tray and sprinkle with salt. Cover with paper towels and allow to sit for 15-30 minutes.
2. Heat olive oil in a saucepan and brown lamb mince.
3. Add the diced onion to the lamb, followed by the garlic, oregano, thyme, rosemary and cinnamon quills.
4. Stir the pot and add diced tomatoes, tomato puree and tomato paste.
5. Add 1 1/2 C waiter and allow to simmer for 30-40 minutes on low heat.
6. Meanwhile, heat a pan with olive oil and cook the potatoes 3-4 minutes on each side until semi-cooked. Set aside.
7. Soak the excess moisture from the eggplant with the paper towels and pan fry with a little olive oil making sure they are still firm on both sides. Drain on paper towels.
8. To make the béchamel sauce, melt butter in a saucepan and mix in flour until well combined.
9. Gently stir in walk milk until sauce becomes creamy.
10. Stir in parmesan and if mixture looks thick, add a dash of milk to get the right consistency.
11. Stir in one egg to the béchamel sauce to bring it together.
12. Assemble the moussaka staring with a little sauce, potatoes, sauce, eggplant, sauce, potatoes, sauce, eggplant, sauce and béchamel sauce.
13. Sprinkle with a little extra parmesan and bake in a preheated oven to 180 degrees for 45 minutes or until golden brown.

Thank you MasterChef!! =D