Moussaka

Layers of roasted eggplant and spiced lamb under a golden baked bechamel custard.

Ingredients

• 3 large eggplants, sliced 1/2 inch thick
• 1/2 cup olive oil
• 2 lbs ground lamb (or beef)
• 2 onions, chopped
• 4 cloves garlic, minced
• 1 can (15 oz) tomato sauce
• 1/2 cup red wine
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice

Salt and freshly ground black pepper, to taste

• For the bechamel: 6 tablespoons butter, 6 tablespoons flour, 4 cups milk, 3 egg yolks, 1/2 cup grated Parmesan, pinch of nutmeg

Directions

1. Salt the eggplant slices and let them drain 30 minutes, then pat dry. Brush with olive oil and roast at 400F until golden, about 20 minutes.
2. Brown the lamb in a skillet, then add the onions and garlic and cook until soft.
3. Stir in the tomato sauce, wine, cinnamon, and allspice; season and simmer 20 minutes until thick.
4. Make the bechamel: melt the butter, whisk in the flour, then gradually whisk in the milk and cook until thick. Off heat, whisk in the yolks, Parmesan, and nutmeg.
5. Layer half the eggplant in a greased baking dish, top with the meat sauce, then the remaining eggplant.

Pour the bechamel evenly over the top.

1. Bake at 350F for 45 to 50 minutes, until the top is golden and set. Let rest 20 minutes before cutting.

Notes

Adapted from Jeff Smith, The Frugal Gourmet, whose Greek heritage made moussaka a signature dish.