Greek Moussaka

Ingredients

• 1 lb ground lamb
• 1 onion, diced
• 3 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 2 tbsp tomato paste
• 1/2 cup red wine
• 1 tsp dried oregano
• 1/2 tsp cinnamon
• Salt and pepper
• 2 large eggplants, sliced 1/2-inch thick
• Salt for sweating
• Olive oil for brushing
• 4 tbsp butter
• 4 tbsp flour
• 2 cups milk, warmed
• 1/4 tsp nutmeg
• 1/2 cup Parmesan cheese
• 2 egg yolks

Instructions

1. Prep Eggplant: Salt eggplant slices, let sit 30 minutes. Pat dry, brush with oil, broil until golden.
2. Make Meat Sauce: Brown lamb, add onion and garlic. Stir in tomatoes, tomato paste, wine, oregano, cinnamon. Simmer 20 minutes.
3. Make Béchamel: Melt butter, whisk in flour. Gradually add warm milk, whisking constantly until thick. Add nutmeg, cheese, egg yolks.
4. Assemble: Layer half eggplant, all meat sauce, remaining eggplant, then béchamel in greased 9x13 dish.
5. Bake: 375°F for 45-50 minutes until golden. Cool 15 minutes before serving.