Moussaka (Layered Eggplant and Lamb Casserole)

Directions

1. Step 1

   Slice eggplants 1/2-inch thick. Sprinkle with salt and let sit for 30 minutes to draw out moisture. Pat dry. Fry or bake eggplant slices in olive oil until golden brown. Drain on paper towels.

2. Step 2

   For the meat sauce: In a large skillet, brown ground lamb over medium-high heat. Drain fat. Add onion and cook until softened. Stir in garlic, cinnamon, nutmeg; cook 1 min.

3. Step 3

   Add crushed tomatoes and red wine (if using) to the meat. Bring to a simmer, reduce heat, and cook uncovered for 20-30 minutes until sauce thickens. Season with salt and pepper.

4. Step 4

   For the béchamel: Melt butter in a saucepan. Whisk in flour and cook for 2 minutes. Gradually whisk in warm milk until smooth and thickened. Remove from heat, stir in grated cheese and egg yolk. Season with salt and pepper.

5. Step 5

   Preheat oven to 375°F (190°C). Layer half of the eggplant slices in a 9x13 inch baking dish. Top with all of the meat sauce, then remaining eggplant slices.

6. Step 6

   Pour the béchamel sauce evenly over the top layer of eggplant. Smooth with a spatula.

7. Step 7

   Bake for 45-60 minutes, or until golden brown and bubbly. Let rest for at least 15-20 minutes before slicing and serving.