Greek Moussaka

Ingredients

• 3 large eggplants, sliced 1/2 inch thick
• Salt, for sweating the eggplant
• Olive oil, for brushing and frying
• 1 lb ground lamb (or beef)
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 can (14 oz) crushed tomatoes
• 2 tbsp tomato paste
• 1/2 cup red wine
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1 tsp dried oregano
• 6 tbsp unsalted butter
• 6 tbsp all-purpose flour
• 3 cups whole milk, warmed
• 1/4 tsp ground nutmeg
• 2 egg yolks
• 1/2 cup grated kefalotyri or Parmesan cheese
• Salt and black pepper, to taste

Before you cook

• Slice the eggplants into 1/2-inch rounds.
• Lay the eggplant slices on a rack and salt both sides.
• Let the eggplant sweat for 30 minutes, then pat dry with paper towels.
• Finely chop the onion and mince the garlic.

Steps

1. Preheat the oven to 400°F.
2. Brush the eggplant slices on both sides with olive oil.
3. Arrange the eggplant on baking sheets and roast for 20 minutes, flipping once, until golden.
4. Heat a splash of olive oil in a large skillet over medium heat.
5. Cook the onion until soft, about 5 minutes.
6. Add the garlic and cook until fragrant, about 1 minute.
7. Add the ground lamb and cook, breaking it up, until browned, about 8 minutes.
8. Stir in the tomato paste and cook for 1 minute.
9. Add the crushed tomatoes, red wine, cinnamon, cloves, and oregano.
10. Simmer the meat sauce uncovered for 20 minutes, until thickened.
11. Season the meat sauce with salt and pepper, then set aside.
12. Melt the butter in a saucepan over medium heat for the béchamel.
13. Whisk in the flour and cook, whisking, for 1 minute.
14. Gradually whisk in the warmed milk until smooth.
15. Cook the béchamel, whisking constantly, until thickened, about 6 minutes.
16. Remove the béchamel from the heat and stir in the nutmeg.
17. Whisk the egg yolks and half the cheese into the slightly cooled béchamel.
18. Reduce the oven temperature to 375°F.
19. Arrange half the roasted eggplant in the bottom of a 9x13-inch baking dish.
20. Spread the meat sauce evenly over the eggplant.
21. Layer the remaining eggplant over the meat sauce.
22. Pour the béchamel evenly over the top and smooth it out.
23. Sprinkle the remaining cheese over the béchamel.
24. Bake for 45 minutes, until the top is golden and set.
25. Let the moussaka rest for 15 minutes before slicing.