Sprinkle the cut eggplants with salt and leave for 30 mins then rinse in a colander and dry well withpaper towels or a tea towel.
Put in a baking dish with 1 tsp olive oil. Mix to give a good coating. Roast for 30 mins.
Heat 1 teaspoon olive oil in frypan add mince, break up with a fork and cook till browned.
Add garlic, cayenne, cumin, cinnamon and coriander, stir for 1-2 mins. Add herbs, tomatoes and puree. Stir.
Turn down the heat to very low and simmer, covered for 30 mins.
To make the sauce, melt butter in pan, then remove from heat and stir in the flour to mix, return to heat and slowly mix in the milk. Stir over a medium heat until thickened. Season and add cheese and ricotta, stir.
Leave to cool.
In an ovenproof dish add a third of the lamb mixture, followed by half the eggplant, then the mince, then the eggplant, finishing with the rest of the mince (you can layer less or more according to dish size but make sure top layer is lamb.)
Lightly whisk eggs in a seperate bowl and then stir into white sauce.
Top the dish with white sauce and bake in oven for 50 mins.
This recipe was amazing. My first time cooking moussaka with my home grown eggplant, I substituted pork & veal mince as they didn't have any lamb & left out the feta. It was so delicious I'll be making this again soon! I salted the eggplant 15mins each side, then roasted with garlic infused olive oil. Yum yum yum! - 01 Jan 2015
Easy to follow recipe with a fantastic result. Particularly loved the béchamel.
Not being a lamb or beef fan I substituted chicken mince.
I also omitted the feta and used Parmesan, and roasted my eggplant in herb infused olive oil.
This is now my "go to" recipe for Moussaka, thank you for sharing it. - 05 Feb 2016