Moussaka

Method

1. Preheat oven to 230-240°C. Cut eggplant into thin 1 centimetre slices and pat dry with paper towel. Line a baking tray with Multix Bake, brush slices of eggplant with oil, season with salt and place on the lined baking tray. Put in the oven at 230°C, for 10-12 minutes until it browns, turning the pieces over half way through cooking. Set aside to cool. Turn oven down to 180°C. In a heavy-based pan, heat the olive oil and cook the onion over a medium heat until it begins to soften. Add the beef and lamb mince, garlic, lemon thyme and salt and pepper and fry, breaking up the meat with a wooden spoon as it cooks. Add the tomato paste and mix through well and continue to cook for a further 5 minutes, stirring often. Add the crushed tomatoes and oregano and simmer for approximately 20 minutes then add the oregano. In a baking dish, make one layer of eggplant slices on the bottom of the dish and cover with some of the meat mixture. Add another layer of eggplant, then cover with the meat mixture. Repeat this layering process until all of the eggplant and meat is used.
2. Melt the butter in a saucepan over a medium heat. Add the flour and stir will with a wooden spoon until it forms a smooth paste. Fry the paste for 2-3 minutes, stirring constantly until the edges start to turn white. Gradually add the milk, stirring constantly until the sauce is thick. Add the nutmeg and salt and pepper. Pour the sauce over layered eggplant and meat and scatter Parmesan evenly over the top. Add a few of the lemon thyme leaves on the top of the cheese. Place the baking dish in the oven and cook for approximately 45 minutes, until the cheese is golden brown. Serve hot with a fresh Greek salad.