chicken moussaka

Serves: 4

Ingredients:
1 kg brinjal/eggplant (sliced)
salt
oil
meat sauce
1 large onion (chopped)
3 cloves crushed garlic
2 tablespoons oil
1 kg minced chicken
1 can peeled tomatoes
½ cup white wine
2 tablespoons chopped parsley
1 teaspoon sugar
1 teaspoon ground cinnamon
salt and pepper, to taste
cream sauce
3 tablespoons butter
4 tablespoons cake flour
2 cups low fat milk
¼ teaspoon nutmeg
salt and pepper, to taste
½ cup grated parmesan cheese
1 egg (lightly beaten)

Method:
sprinkle the sliced brinjal with salt and leave for 1 hour.
rinse and dry well. brush the brinjal with oil and grill for 3-4 minutes per side.
meat sauce: heat a pan with oil and fry onion till golden brown. add the mince and garlic and fry for a further minute. add in the remaining meat sauce ingredients, season to taste. cover and simmer for 15 minutes.
cream sauce: melt the butter and add the flour. whisk well for 3-4 minutes till lightly golden brown   pour in the milk , slowly whilst whisking to incorporate.   remove from the heat and add the nutmeg and salt and pepper.   add half the cheese and stir in the egg.
to assemble: preheat the oven to 180°c. add oil to a oven proof casserole and layer the brinjal, meat sauce and white sauce.  top with remaining cheese and bake for 30 minutes.