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["Heat 2 TBS. olive oil in a large casserole dish on top of the stove. Add the onion and cook on low heat for 10 mins or until tender, but not browned. Cook half the ground lamb until browned in a separate saute pan and add to the onion. Add the minced garlic and break up the meat with a fork until loose. Cook the remaining lamb in the saute pan and set aside. Stir the cinnamon, allspice, chopped tomatoes, oregano, bay leaves and thyme into the casserole dish. Add the remaining cooked lamb and and deglaze the saute pan with the white wine, scraping off the browned bits. Pour the wine from the saute pan into the casserole dish, mix together, reduce the heat to low and simmer for approx. 1 hour.", "Place the eggplant slices in a colander, sprinkle with salt and leave for 30 mins. to draw out any bitter juices. While waiting, make the cheese sauce topping: melt the butter in a non-stick pan and stir in the flour. Remove from the heat and gradually stir in the milk. Return the pan to the heat and stir continuously until the sauce thickens. Simmer over low heat for 5-8 mins. Remove from heat, stir in 1/4 c. parmesan and 1/4 c. of gruyere and season with salt and pepper. Rinse the eggplant slices, pat dry and dust in flour. Fry in batches in the remaining olive oil until golden on both sides, approx. 8-10 mins. Drain on paper towels. Set aside until ready to assemble the moussaka. Whisk in the whole egg and the two egg yolks into the cooled white sauce. Cover the bottom of an ovenproof dish (12"" x 8"") with a third of the ground lamb mixture, then cover with half of the eggplant slices. Repeat the layering ending with the ground lamb as the top layer. Pour the cheese sauce over the layers. Sprinkle with the remaining parmesan and gruyere cheese. Bake in a preheated oven at 350F for 50-60 mins until bubbling and golden. Allow the moussaka to cool for 5 mins before cutting into squares and serving."]
