Moussaka

1kg lamb mince
1 large eggplant
90g butter
1 large onion, finely chopped
1 clove crushed garlic
470g can whole tomatoes
1 cup dry white wine
salt, pepper
1/2 tsp nutmeg
oil
185g cheddar cheese
1/2 cup dry breadcrumbs
30g melted butter, extra
white sauce

Heat butter in pan. Add meat, onion and garlic. Cook until meat browns. Add undrained tomatoes, mash with fork to a puree. Add white wine, salt, pepper and nutmeg. Bring to boil, reduce heat. Simmer, until meat is tender and nearly all liquid evaporated (40-60mins).
Cut eggplant into 1cm slices, shallow fry until golden. Drain well. Arrange in base of greased proof dish. Combine grated cheese and breadcrumbs. Sprinkle 1/3 over eggplant. Sppon meat over, then spread white sauce evenly. Sprinkle remaining cheese mixture over. Drizzle extra butter over. Hot oven 20-25mins or until top is golden brown.

White sauce
90g butter
1/2 cup flour
1/2 tsp nutmed
salt, pepper
2 cups milk
1 lightly beated egg

Melt butter, remove from heat, stir in flour, nutmeg, salt and pepper. Stir over low heat 1min. Add milk, stir until sauce boils and thickens. Reduce heat, cook further 1min. Remove from heat, add egg, beat well.