Greek Moussaka with Eggplant and Lamb

Method

1. Preheat oven to 180°C (350°F).
2. Slice the aubergine into 5mm thick rounds and fry in olive oil until golden. Set aside.
3. In a pan, cook the onion and garlic until softened. Add the lamb mince and cook until browned.
4. Stir in tomato sauce, oregano, and season with salt and pepper. Simmer for 10 minutes.
5. In a separate pot, prepare béchamel sauce by melting butter, adding flour, and gradually incorporating milk.
6. Layer the fried aubergine, meat mixture, and béchamel in a baking dish. Top with grated cheese.
7. Bake for 25-30 minutes until golden and bubbly.
8. Check that the ground meat reaches 71°C (160°F) throughout before serving.