How to Cook Greek Moussaka

Preparation time: About 1 hour

Ingredients

>5 large eggplants

>salt

>olive oil

>100 gr fresh white breadcrumbs

>175g feta cheese

For the bechamel sauce

>100g butter

>100g plain flour

>1.2 pt warm milk

>salt

>large pint ground nutmeg

>3 egg yolks

Steps

1.Lay the slices of eggplant out on work surface and sprinkle salt on both sides.

2.Lay as many slices of eggplant as possible on the rack of a grill pan and brush generously with olive oil.Grill 5 to 10 minutes.

3.Grease a 28 BY 38 by 7.5 cm in ovenproof dish with olive oil and sprinkle evenly with the breadcrumbs.

4.Melt the butter in large saucepan and stir in flour to make thick paste.Cook the paste for 30 seconds.

5.Add the milk gradually.Return the sauce to heat and gradually bring to the boil,stirring continuously until thick and bubbling.

6.Remove from the heat and season with salt and freshly ground black pepper.Cool the sauce slightly,then bet in egg yolks.

7.Put the sauce aside.To make meat sauce.Heat with olive oil in large,heavy saucepan.

8.Add minced lamb and stir.Add the tomatoes,garlic and spice sand season with salt.Stirr in tomato.

9.Reduce the heat cover and simmer the sauce for 45 min,adding little water if necessary.

10.Preheat the oven to 180C.

11.Serve warm.