As a child that grew up in the '80's I remember being served moussaka and not liking it.

This dish was a request from my daughter after we tried and loved melanzane alla parmigiana earlier in the was delicious and the perfect end to my 'One Year 52 Recipes' project. 

2 large aubergines, sliced 

500g minced lamb

1 onion, finely chopped

1 clove garlic, minced

2 tsp cinnamon 

2 tsp dried oregano

1 x 400g tinned tomatoes

250ml milk

30g butter

30g plain flour

50g pecorino cheese

1 egg, beaten

1/2 tsp cinnamon 

  • Layer the slices of aubergine in a colander and sprinkle with sea salt between each layer. Leave for an hour.
  • Fry onion until soft, add and fry off the lamb until brown.
  • Add garlic, cinnamon, oregano and tinned tomatoes. 
  • Simmer for half an hour, then leave to cool. 
  • Pat the aubergine slices dry with kitchen towel. 
  • Fry the slices on a skillet until crisp and golden on both sides. 
  • Make a layer of slightly overlapping aubergine slices over the base of a square or oblong casserole dish. 
  • Top with a layer of half of the lamb.
  • Add another layer of aubergines, then lamb.
  • When ready to cook, preheat oven to gas mark 4.
  • Bring the milk to just below boiling point. 
  • Melt butter in a separate pan, stir in the flour and cook it for a minute. 
  • Remove from the heat and whisk in the milk little by little to make a smooth sauce. 
  • Return to the heat, warm through gently and add the cheese, stirring until melted.
  • Take off the heat, allow to cool slightly and beat in the egg. Stir in cinnamon. 
  • Pour the sauce over the layered aubergines and lamb. 
  • Bake in the oven for 45-60 minutes until well browned. 
  • Cover with foil, leave to rest for around 15-30 minutes, then serve. 

As an alternative, replace the lamb with 500g minced beef and 300g chopped salami such as Ham and Cheese's Toscano. Add an additional tin of tomatoes, prepare 1-2 extra aubergines and double your b├ęchamel sauce.