Mousakka

What you need:

1onion, finely diced
2 cloves garlic, finely diced or 2 heaped teaspoons of minced
3 tablespoon  thyme,
2 tablespoons lemon juice
3 tablespoons rosemary
300g lamb mince
2 tablespoons tomato paste
2 teaspoons cinnamon
1 tin crushed tomatoes
1/4 cup condensed tomato soup
salt,pepper  to taste
2 large eggplants sliced 1 cm thick
3 medium-sized potatoes, 1cm thick

Bechamel 

100 gbutter
3/4cup plain flour
1/4 cup self raising flour
3eggs, beaten
50g parmesan cheese, grated
50g extra tasty vintage cheese grated
600ml milk

What to do:

1. Saute diced onion, garlic, lemon thyme and rosemary until soft, add all mince and brown.
2. Add tomato paste, cinnamon and crushed tomatoes, tomato soup reduce to a low heat and simmer for 1 hour. Season to taste
3. Brush eggplant and potatoes with olive oil and either grill on BBQ or pan fry until tender
4. Melt butter in a heavy based saucepan
5. Add flour, stir on a low heat for 2 minutes
6. Slowly add warm milk, continuously stirring until thick. Cover with lid and allow to cool for 10 minutes
7. Whisk in beaten eggs and cheese, season to taste
8 To assemble: Oil casserole dish and lay eggplant over bottom. Then add a layer of meat sauce. Arrange potato slices over meat sauce then cover with béchamel.  Bake in a preheated oven for 45mins at 200°C until golden brown and béchamel has set.

Moussaka