Baked Moussaka with Lamb

Rinse eggplant, cut off ends, cut into slices and sprinkle with salt. After 30 minutes, pat eggplant dry with paper towel. Heat oil in a pan and fry eggplant slices until golden yellow. Remove from the pan and drain on paper towels. Peel onions and chop finely. Heat 2 tablespoons butter in a pan, add onions, saute until soft, then add ground lamb, cook while stirring until crumbly and season with pepper, salt and cinnamon. Blanch tomatoes for a few seconds in a pot of boiling water, drain, peel, quarter, core and chop. Add chopped tomatoes, tomato paste, parsley, wine and sugar to the ground lamb. Mix everything thoroughly and simmer from 10-15 minutes.

Preheat the oven to 180°C / 350°F.

Grease a baking dish with olive oil and spread a layer of eggplant in the dish. Cover with ground lamb mixture, sprinkle with oregano and cover with another layer of eggplant.

Melt remaining butter in a saucepan, stir in flour and let sauté briefly. Then gradually add milk while stirring, boil, let thicken and season with salt and pepper. Simmer for 5 minutes while stirring occasionally.