Moussaka

Ingredients

• •2 eggplants, sliced
• •Salt, for salting the eggplant
• •Olive oil, for frying
• •1 lb ground lamb
• •1 onion, diced
• •2 cloves garlic, minced
• •1/2 cup red wine
• •1 can crushed tomatoes
• •1 tsp cinnamon
• •1/4 tsp ground allspice or cloves
• •3 tbsp butter
• •3 tbsp flour
• •2 cups milk, warmed
• •2 eggs
• •1/4 tsp nutmeg
• •Salt and pepper to taste

Steps

1. 1.Salt the eggplant slices and let them sit in a colander for 20-30 minutes to draw out bitterness, then rinse and pat dry.
2. 2.Fry the eggplant slices in olive oil until golden on both sides, then drain on paper towels (or roast at 400°F for a lighter version).
3. 3.Brown the ground lamb with the onion and garlic, then stir in the red wine and let it reduce; add the crushed tomatoes, cinnamon, and allspice and simmer for 15 minutes.
4. 4.Melt the butter, whisk in the flour, then gradually whisk in the warm milk to make a béchamel; season with nutmeg, salt, and pepper, then temper in the beaten eggs off the heat for a rich, custardy set.
5. 5.Layer the fried eggplant and meat sauce in a baking dish, top with the béchamel, and bake at 375°F for 30-35 minutes until golden on top.