Moussaka

Ingredients

• globe eggplants3 medium
• ground lamb1.5 lb
• yellow onion1 large, finely diced
• garlic4 cloves, minced
• crushed tomatoes1 (28 oz) can
• tomato paste2 tbsp
• dry red wine1/2 cup
• ground cinnamon1/2 tsp
• ground allspice1/4 tsp
• bay leaves2
• unsalted butter6 tbsp
• all-purpose flour1/2 cup
• whole milk3 cups, warm
• large eggs2
• kefalotyri (or pecorino)1 cup, grated
• freshly grated nutmeg1/4 tsp
• extra-virgin olive oil1/2 cup, for frying

Steps

1. 1

   Slice and salt the eggplants.

   Slice the eggplants into 1/2-inch rounds, salt generously, and let them weep on a rack for 20 minutes. Pat dry.

2. 2

   Brown the eggplant in olive oil.

   Brown the eggplant in olive oil over medium-high in batches until deeply golden on both sides. Drain on paper towels.

3. 3

   Brown lamb and cook aromatics.

   In the same pan, brown the lamb hard, breaking it up. Add onion and garlic and cook until soft, 6 minutes. Stir in tomato paste, cinnamon, allspice, and bay.

4. 4

   Add wine and tomatoes, then simmer.

   Pour in the wine and reduce by half, then add the crushed tomatoes. Simmer until thick and jammy, about 20 minutes. Discard bay; season with salt and pepper.

5. 5

   Make the béchamel.

   Melt butter, whisk in flour, cook 2 minutes. Slowly pour in the warm milk, whisking. Simmer until thick. Off heat, whisk in nutmeg, half the cheese, then the eggs.

6. 6

   Layer ingredients and add béchamel.

   Heat oven to 375°F (190°C). Layer half the eggplant in a 9x13 dish, all the lamb, then remaining eggplant. Pour the béchamel over and smooth. Top with remaining cheese.

7. 7

   Bake and rest the moussaka.

   Bake until bubbling and deeply golden on top, about 45 minutes. Rest at least 20 minutes before cutting — it needs to set.