Mousaka

2 Eggplant (Aubergines)
Oil
Salt
Grated Cheese
For the Meat Sauce:
1 lb (450g) Minced Lamb
Oil
1 Onion, sliced
1 x 7 oz (200g) Tin of Tomatoes
For the White Sauce:
1 oz (25g) Plain Flour
1 oz (25g) Butter
1/2 pint (300ml) Milk
1 Egg Yolk
Fry the Onion and Mince in a little Oil. Add the Tomatoes and cook, reducing until thick. De-Seed and slice the Aubergines. Sprinkle each piece with a little Salt and leave until the juice runs out. Dry the slices and fry in Oil until brown.
Grease an ovenproof dish. Arrange alternate layers of Aubergine slices and Mince, the last one being Aubergine. Cover with white sauce, bake for 40 mins at Medium heat. Serve
To make the White Sauce, melt the Butter in a saucepan and stir in the Flour. Remove from the heat and add the Milk, little by little stirring constantly. Add the egg Yolk and blend well. Return to the heat and allow to thicken slowly watching that the Egg does not curdle.
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