Use a sharp knife to cut the
eggplants into 1 cm / 1/2 inch thick slices.
In a colander set over a large
bowl, place the eggplants. Sprinkle a generous amount of salt
over the eggplants and let stand for 30 minutes to draw out the
Spray a non-stick frying pan
lightly with the oil. Heat the oil over the medium heat. Place
the lamb mince in the pan and cook until it begins to brown. Set
Spray the pan with the oil again.
Add in the onion and stir for 1 1/2 minutes. To avoid sticking,
add in 1 tablespoon water.
Add in the garlic to the onions
and cook until the onion is golden brown.
Force the undrained tomatoes
through a sieve. Discard the leftover in the sieve.
Return the meat to the pan with
the garlic and onion. Stir in the herbs, tomato pulp, tomato
paste, wine, bay leaf and sugar. Cover the pan with the lid and
let simmering over low heat for 15 minutes.
Preheat a grill.
Rinse the eggplant thoroughly with
cold water and pat dry on paper towels.
Arrange the eggplant on a grill
tray. Spray with some oil and grill over the high heat until
they turn golden brown. Turn the eggplants over and spray again
with the oil and grill again until golden brown.
Place half the eggplant slices to
cover the base of a 1.5 liter / 6 cups capacity baking dish.
Pour half the meat mixture over. Repeat the layers.
Preheat the oven to moderate 180°C
To prepare the cheese sauce,
combine a little of the milk with the flour to form a paste in a
Pour in the remaining milk and
stir constantly over low heat until the milk is thickened.
Remove from the heat and stir in
the cheese, cayenne, ricotta and nutmeg.
Pour the cheese sauce over the
moussaka and bake for approximately 30 minutes. Make sure the
moussaka heated through and the cheese is golden brown.
Ready to serve.