Sprinkle aubergine slices with salt and leave for thirty minutes.
Rinse and dry on absorbant paper.
Heat oil in pan, add aubergine slices and fry lightly on both sides. Drain. Melt
one quarter of the butter in pan, add onion and fry until transparent. Add minced lamb and fry stirring , until brown. Season with
salt and pepper to taste. Add tomatoes and sugar. Mix well and simmer for 20 minutes. Place one third of the aubergines slices on a greased
baking dish. Cover with half the minced lamb sause. Sprinkle with half the grated cheese. Repeat layer of aubergine slices, minced lamb and cheece.
Top with remaining aubergine slices.
In a sauspan melt under low heat remaining butter. Add flour and stir for 1-2 minutes. Add hot milk, slowly, while stirring. Season with salt and pepper to taste.
Bring to the boil, stirring continuously.
Simmer for 5 minutes. Add egg yolks, mix gently. If desired add more grated cheese to taste. ( I always do) Spread white sause over the Mousaka. Sprinkle with a little
grated cheese, top with slivers or butter and bake in a moderate oven until golden brown, about 30 minutes.
Serves 4-6
Note: Potatoes may be sugtituted for the aubergine or can be added at the bottom of the baking dish.
Heat oil in pan, add aubergine slices and fry lightly on both sides. Drain. Melt one quarter of the butter in pan, add onion and fry until transparent. Add minced lamb and fry stirring , until brown. Season with salt and pepper to taste. Add tomatoes and sugar. Mix well and simmer for 20 minutes. Place one third of the aubergines slices on a greased baking dish. Cover with half the minced lamb sause. Sprinkle with half the grated cheese. Repeat layer of aubergine slices, minced lamb and cheece. Top with remaining aubergine slices. In a sauspan melt under low heat remaining butter. Add flour and stir for 1-2 minutes. Add hot milk, slowly, while stirring. Season with salt and pepper to taste. Bring to the boil, stirring continuously. Simmer for 5 minutes. Add egg yolks, mix gently. If desired add more grated cheese to taste. ( I always do) Spread white sause over the Mousaka. Sprinkle with a little grated cheese, top with slivers or butter and bake in a moderate oven until golden brown, about 30 minutes. Serves 4-6 Note: Potatoes may be sugtituted for the aubergine or can be added at the bottom of the baking dish.