Moussaka with Lamb

Ingredients

• 2 lb eggplant
• 1½ lb ground lamb
• 1 onion
• 3 clove garlic
• 15 oz canned crushed tomatoes
• ½ cup red wine (optional)
• 4 tbsp olive oil
• ½ tsp cinnamon
• 1 tsp dried oregano
• 1 tsp salt
• ½ tsp black pepper
• 4 tbsp butter
• 4 tbsp all-purpose flour
• 3 cup milk
• ¼ tsp nutmeg
• ½ cup Parmesan cheese (optional)
• 1 egg yolk (optional)

Steps

1. Slice eggplant into 1/2-inch rounds, salt generously, and let sit for 30 minutes to draw out moisture. Pat dry thoroughly.
2. Preheat oven to 375°F (190°C). Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Fry eggplant slices in batches until golden brown on both sides. Set aside on paper towels.
3. In the same skillet, add 1 tablespoon olive oil and brown the ground lamb over medium-high heat, breaking it up with a spoon. Drain excess fat.
4. Add chopped onion and minced garlic to the lamb, cooking until softened, about 5-7 minutes. Stir in crushed tomatoes, red wine (if using), cinnamon, oregano, salt, and pepper. Simmer for 15-20 minutes, allowing the sauce to thicken.
5. Prepare the béchamel sauce: Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute to form a roux. Gradually whisk in milk until smooth. Cook, stirring constantly, until the sauce thickens. Season with salt, pepper, and nutmeg. Stir in egg yolk and Parmesan (if using) off the heat.
6. Assemble the moussaka: Layer half of the fried eggplant in a 9x13 inch baking dish. Spread the lamb mixture evenly over the eggplant. Top with the remaining eggplant slices. Pour the béchamel sauce over the top, spreading to cover completely.
7. Bake for 45-60 minutes, or until the top is golden brown and bubbly. Let rest for 15 minutes before serving.