Lamb Moussaka

The method

1. 01

   CUT eggplant into 1/4" (5mm) thick slices.

2. 02

   Layer in colander, sprinkling each layer with salt.

3. 03

   Let stand 30 minutes.RINSE eggplant; pat dry.

4. 04

   Place in single layer on baking sheet.

5. 05

   Brush with olive oil. Broil, turning once for 4 to 6 minutes on each side, until golden and softened. Set aside. Repeat until all eggplants are cooked.SAUTE zucchini in large oiled frying pan until tender-crisp. Set aside.Meat Sauce:COOK lamb in large saucepan on high heat, breaking up with spoon, for 5 minutes.

6. 06

   Drain off fat.

7. 07

   Add onions, garlic and oregano. Cook on medium for 5 minutes.

8. 08

   Add tomatoes, tomato paste and wine. Simmer 10 minutes, or until mixture starts to thicken. Stir in parsley, salt and pepper. Set aside.White Sauce:MELT margarine in large saucepan.

9. 09

   Add flour, mixing until smooth. Gradually add milk. Cook, stirring constantly until mixture comes to a boil and is thickened.

10. 10

    Add salt and nutmeg.