Moussaka

Directions

1. 1
   Trim the ends off the eggplant, and slice crosswise into 1/4- to 1/3-inch slices.
2. 2
   Brush lightly with olive oil, and sprinkle a little salt on both sides.
3. 3
   Line your broiling pan with Silpat or aluminum foil, and spread the slices on it.
4. 4
   Slide under a preheated broiler, and cook for about 5 minutes on each side, until lightly browned.
5. 5
   Stack, and cover with aluminum foil.
6. 6
   Meanwhile, heat the vegetable oil in a small pan, and saute the onion for about 5 minutes, then add the tomatoes, hot pepper, and sugar (optional), and a sprinkling of salt.
7. 7
   Saute another 5 minutes, then add the lamb and parsley, and cook everything together until the juice from the tomatoes is somewhat reduced.
8. 8
   Spread three or four slices of eggplant on the bottom of a single-serving shallow baking dish, top with most of the lamb and tomatoes, then spread another layer of eggplant over, and the remaining juices and bits from the lamb mix.
9. 9
   Sprinkle the breadcrumbs and cheese on top, and bake for 10 minutes in a preheated 375 oven.
10. 10
    Slip under the broiler if the top needs further browning.