Mous­sa­ka

Mous­sa­ka

(serves about 6 as main dish)

4 medi­um egg­plants, cut in 1/2 slices

1/2 cup veg­etable oil

3 large potatoes

1 lb/500g lamb leg or loin chops, trimmed completely

4 cloves gar­lic, minced

1 medi­um white onion, minced

1 large tin crushed plum tomatoes

3 tbsps toma­to paste

large bunch curly pars­ley, chopped

1/2 tsp ground cinnamon

3 tbsps butter

2 tbsps flour

2 cups whole milk

pinch ground nutmeg

sea salt and fresh black pepper

1/4 cup Parme­san cheese, grated

Grind or food process the lamb and set aside.

Fry the egg­plant slices in the veg­etable oil until soft, then drain on paper tow­els and set aside.  Mean­while boil the pota­toes and slice them in 1/4 inch slices.  Set aside.

Dis­card the egg­plant oil and fry the beef.  When near­ly cooked through, add the gar­lic and onion and fry until they are soft.  Set aside.

In a medi­um bowl, mix crushed toma­toes, toma­to paste, pars­ley and cin­na­mon, then stir into the beef mixture.

Melt the but­ter in a heavy-bot­tomed saucepan, then add the flour and cook for about a minute till bub­bly.  Grad­u­al­ly whisk in the milk and nut­meg and whisk over medi­um heat till thickened.

Now, assem­bly time.  Place half the egg­plant slices in the bot­tom of a large casse­role dish (at least 9x13 inch­es).  Spread the pota­to slices on top, then add the rest of the egg­plant.  Pour over the beef mix­ture, then pour over the milk sauce.   Sprin­kle over the Parme­san cheese.  Cov­er the dish with foil and bake at 425F/220C for 40 min­utes.  Serve hot or warm