Traditional Greek Moussaka

Ingredients

• Eggplant layer: 2 large eggplants, sliced 1/2-inch thick · olive oil · salt
• Meat sauce: 1.5 lbs ground lamb or beef · 1 onion diced · 3 garlic cloves · 1 can (14 oz) crushed tomatoes · 1/2 cup red wine · 1 tsp cinnamon · 1/2 tsp allspice · salt and pepper
• Béchamel: 4 tbsp butter · 4 tbsp flour · 2 cups warm milk · 2 egg yolks · pinch nutmeg · salt · 1/2 cup grated kefalotyri or Parmesan

Instructions

1. 1

   Salt eggplant slices and let drain 30 minutes. Pat dry. Brush with oil and roast at 400°F (200°C) for 20 minutes until golden.

2. 2

   Brown meat in a skillet. Add onion and garlic; cook 5 minutes. Add wine, tomatoes, cinnamon, and allspice. Simmer 20 minutes until sauce thickens. Season with salt and pepper.

3. 3

   Make béchamel: melt butter, whisk in flour, cook 1 minute. Gradually whisk in warm milk until smooth. Simmer until thick. Remove from heat; stir in egg yolks, nutmeg, salt, and half the cheese.

4. 4

   Assemble in a 9x13 baking dish: layer eggplant, then meat sauce, then remaining eggplant, then béchamel. Top with remaining cheese.

5. 5

   Bake at 350°F (175°C) for 45 minutes until top is golden and bubbling.

6. 6

   Rest 20 minutes before slicing.