Greek Moussaka

Ingredients

• 3 large eggplants, sliced 1/4 inch thick
• 2 lbs ground lamb
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1/2 cup red wine
• 2 tbsp tomato paste
• 1 tsp cinnamon
• 1/2 tsp allspice
• 1/4 cup fresh parsley, chopped
• For béchamel:
• 6 tbsp butter
• 1/2 cup flour
• 4 cups whole milk, warmed
• 2 eggs, beaten
• 1 cup grated Parmesan
• Pinch nutmeg
• Olive oil, salt, pepper

Canadian lamb and milk where available. Wine is optional; use stock instead, an adaptation.

Method

1. Brush eggplant slices with olive oil, season with salt.
2. Roast at 400°F for 25 minutes until golden. Set aside.
3. In large skillet, brown lamb with onion and garlic.
4. Add wine, tomatoes, tomato paste, cinnamon, allspice.
5. Simmer 30 minutes until thick. Stir in parsley.
6. For béchamel: melt butter, whisk in flour, cook 2 minutes.
7. Gradually whisk in warm milk until smooth and thick.
8. Temper eggs with hot sauce, then whisk back in.
9. Add Parmesan and nutmeg. Season to taste.
10. Layer in 9x13 pan: half eggplant, all meat sauce, remaining eggplant.
11. Top with béchamel, spreading evenly.
12. Bake at 350°F for 45 minutes until golden and bubbly.
13. Rest 20 minutes before cutting into squares.
14. Check ground lamb reaches 71°C (160°F).