Moussaka (a la La Rousse)

Fry 1 large chopped onion, 2 crushed garlic cloves and 1 bay leaf in olive oil for about 15 minutes, until tender, but not browned. Add 450g (1lb) minced lamb and cook, stirring, until the lamb has browned. Add 1 tsp dried oregano, 1 tsp ground cinnamon, salt and pepper.
Peel and chop 450 g tomatoes and add to the meat mixture with 250mL lamb or beef stock. Bring to the boil, then reduce the heat and cover the pan. simmer gently for 30 mins.
Meanwhile, slice 2 large eggplants. Lightly fry the slices in olive oil until lightly browned on both sides. Layer the eggplant slices and meat mixture alternately in a large oven proof dish, ending with a layer of eggplant.
Beat 2 eggs with 2 tbsp flour, salt, pepper, and a little grated nutmeg. stir in 600mL of yogurt. pour this mixture over the top of the moussaka. Bake in a preheated oven to 180 for 1 hour, until the topping is set and golden brown.
allow to stand for 15 minutes before serving to give the layers time to settle.