Moussaka

Ingredients

• 2 large eggplants, sliced into 1/2-inch rounds
• 2 large potatoes, peeled and sliced 1/4-inch thick
• Salt, for drawing out eggplant moisture
• Olive oil, for roasting
• 1 1/2 lb ground lamb
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 cup crushed tomatoes
• 2 tbsp tomato paste
• 1/2 cup dry red wine
• 1 tsp ground cinnamon
• 1/4 tsp ground allspice
• 2 bay leaves
• 5 tbsp butter
• 5 tbsp all-purpose flour
• 3 cups whole milk, warmed
• Pinch of nutmeg
• 3 egg yolks
• 1 cup grated kefalotyri or parmesan cheese

Instructions

1. 1Salt eggplant slices and let drain in a colander 30 minutes, then rinse and pat dry.
2. 2Brush eggplant and potato slices with olive oil and roast at 400°F for 20 minutes, flipping once, until softened and lightly browned.
3. 3Cook onion and garlic in olive oil until soft, then brown the ground lamb, breaking it up as it cooks.
4. 4Stir in tomatoes, tomato paste, wine, cinnamon, allspice, and bay leaves; simmer uncovered 25 minutes until thick. Discard bay leaves.
5. 5Make the béchamel: melt butter, whisk in flour and cook 1 minute, then gradually whisk in warm milk until smooth and thick; season with nutmeg and salt, then off heat whisk in egg yolks and half the cheese.
6. 6Layer potatoes, then eggplant, then the meat sauce in a large baking dish.
7. 7Pour béchamel evenly over the top and sprinkle with remaining cheese.
8. 8Bake at 375°F for 40-45 minutes until golden and set; rest 15 minutes before cutting.

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