• Preheat the oven at 200°C (400°F)

•  Heat 1 tbs oil in a pan on medium heat, add the onions and garlic and fry until just brown. Turn heat to high and add the lamb and fry till brown. Add the wine,

tomatoes, oregano and simmer gently for 30-40 minutes

• Cut the aubergines length ways into thin slices.

• Put another pan on high heat, add 1 tbs oil and fry some of the sliced aubergines to cover the pan. When soft and lightly brown on the underside, turn the aubergines slices, and fry them on the other side. When brown on both side, lift them out, and spread them in a pyrex and sprinkle some salt and pepper.  Repeat with the rest of the aubergines. 

• In a sauce pan, melt butter on medium heat. When foaming add flour.  When all is mixed pour slowly the milk, a tablespoon at the time and beat well in between.  When all the milk has been incorporated, carry on stirring till the sauce thickens again.  If too thick add more milk.  (It should have the consistency of  pouring custard) Season to taste with salt, pepper. If lumps develop, strain or beat with hand beater. Stir in the cheese and some salt and pepper to taste. Cool slightly and then beat in the eggs.

• Pour the lamb over the top of the aubergines. Pour the Custard over the lamb and bake for 25-30 minutes until

the top is golden-brown and bubbling.

Serving Suggestions

Once assembled the Moussaka can be placed in the fridge and cooked in the oven before serving. Take it out of the fridge 30 min before.

Serve the Moussaka with a Greek Salad.