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1 onion, chopped
3 cloves garlic, finely chopped
3/4 cup + 2 tablespoons (210 ml) olive oil
1lb (454g) ground lamb or ground beef
1/2 cup (125 ml) white wine
1 can 19 ounces (540 ml) plum tomatoes, diced
2 teaspoons (10 ml) dried oregano
2 teaspoons (10 ml) dried basil
2 tablespoons (30 ml) fresh parsley, minced
2 eggplants, cut into 1/2-inch (1-cm) thick slices
2 tablespoons (30 ml) breadcrumbs
Salt and pepper
1/2 cup (125 m) butter
1/2 cup (125 ml) flour
3 cups (750 ml) milk
2 cups (500 ml) sharp cheddar, grated
In a skillet, sauté the onion and garlic in 30 ml (2 tablespoons) oil for about 3 minutes.
Add and brown the meat. Season with salt and pepper. Add the wine, tomatoes, oregano and basil.
Simmer over low heat for about 30 minutes. Remove from the heat and add the parsley.
In a saucepan, melt the butter. Add the flour and cook for 1 minute. Add the milk and bring to a boil, whisking constantly. Season with salt and pepper. Stir in the cheese and remove from the heat.
In a skillet over medium heat, brown the eggplant in the remaining oil, a few slices at a time, about 3 minutes on each side. Season with salt and pepper.
With the rack in the middle position, preheat the oven to 180 °C (350 °F).
In a 20 X 30-cm (12 x 8-inch) baking dish, alternately layer eggplants, the meat mixture and a second layer of eggplants. Pour bechamel sauce over the mixture and sprinkle with breadcrumbs.
Bake for about 25 minutes, then brown under the broiler. Let rest 10 minutes before serving. If you are planning on making the moussaka on Sunday to serve on Thursday, freeze it in small portions. All you’ll nee is to thaw it in the microwave after work.