Moussaka

Ingredients

• 3 large eggplants, sliced into 1/2-inch rounds
• 1/2 cup olive oil
• 2 lb ground lamb
• 1 large yellow onion, finely chopped
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 14 oz canned crushed tomatoes
• 1/2 cup dry red wine
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 4 tbsp unsalted butter
• 1/3 cup all-purpose flour
• 3 cups whole milk
• 2 large eggs, beaten
• 1 cup grated Parmesan cheese
• Salt and pepper to taste

Method

1. Salt the eggplant slices and leave them 30 minutes, then pat them dry. This draws out water so they roast rather than steam.
2. Brush with olive oil and roast at 400°F until soft and golden, about 25 minutes, turning once.
3. Brown the lamb in a wide pan, breaking it up, until no pink remains and it reads 160°F. Pour off the excess fat.
4. Add the onion and cook until soft, then the garlic, tomato paste, cinnamon and nutmeg for a minute.
5. Pour in the wine and let it reduce, then the crushed tomatoes. Simmer until thick enough to hold a spoon's track, about 20 minutes. Season.
6. For the béchamel, melt the butter, whisk in the flour and cook two minutes, then add the milk slowly, whisking until thick. Off the heat, stir in the eggs and half the Parmesan.
7. Layer eggplant, then lamb, then eggplant in a deep dish. Pour the béchamel over and smooth it flat, then scatter the remaining Parmesan.
8. Bake at 350°F until set and deeply golden, 45 to 50 minutes. Rest 30 minutes before cutting or it will slump.

Notes