MOUSSAKA

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  • 3 large eggplants

  • Salt

  • 2 pounds lean ground lamb

  • ¼ to ½ cup olive oil

  • 2 medium onions coarsely chopped

  • 4 cloves garlic, minced

  • 1 ½ T. ground cinnamon

  • ½ T. grated nutmeg

  • 2 t. dried oregano

  • 1 can (14 ounces) whole tomatoes undrained

  • 1 cup dry red wine

  • Freshly ground pepper

BECHAMEL SAUCE:

  • ½ stick unsalted butter

  • 6 T. flour

  • 4 cups hot mill

  • ½ t. grated nutmeg

  • S&P to taste

  • 3 large eggs beaten

  • 5 cups (about ¾ pound) of Italian sharp cheese.  I use aged Provolone, Parmesan Reggiano, or the like

Using a vegetable peeler, remove the peel from each eggllllplant in long strips, leaving a few narrow purple stripes of skin.  Cut eggplant crosswise into ½ inch
thick slices.  Sprinkle slices with salt and lay on paper towels to absorb moisture. Place lamb and 1 T. of oil in skillet.
Cook, crumbling meat with a fork over medium heat until meat begins to
lose its pink color.  Add onions and garlic to lamb and cook for 10
minutes.  Season with cinnamon, nutmeg, and oregano and cook 1 minute.  Stir in canned tomatoes, wine, and S& P to taste. Simmer uncovered for 25 to 30 minutes.
Remove from heat.

 Meanwhile, cook egg plant.  Pat slices dry with paper towel.  Saute in minimum olive oil until lightly brown on both sides.  DON’T USE TOO MUCH OIL OR THEY WILL BE SOGGY.  Preheat oven to 300 degrees.  Melt butter in saucepan
over medium high heat.  Add flour and whisk until smooth.  Cook, stirring
constantly for 1 minute.  Gradually whisk in milk; cook stirring constantly until smooth and thick.  Season with nutmeg and S&P to taste.  Stir ½ cup of the hot sauce into the beaten eggs.  And then stir egg-sauce mixture into the remaining sauce.  Cook several minutes longer stirring constantly.
Remove from heat.  To assemble, arrange half the eggplant in a large casserole (17 x 12)  Spread all of the lamb sauce over the eggplant and sprinkle with half the cheese.
Top with remaining  eggplant.  Pour the béchamel over all and sprinkle with
remaining cheese.  Bake for 1 hour.  Let cool to room temperature and refrigerate
overnight.  Let the moussaka warm to room temperature before reheating.  Bake in a 350 degree oven about 30 minutes.  Makes  12-14 servings. cook for 10
minutes.