Eggplant and Lamb Moussaka

Ingredients

• 2 large eggplant, sliced 1/4 inch thick lengthwise
• 1 lb ground lambGround beef
• 14 oz canned crushed tomatoes
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• ½ tsp cinnamon
• ¼ tsp allspice
• 1 tsp dried oregano
• 2 cups whole milk, warmed
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 large egg yolks
• ½ cup Parmesan cheese, grated, dividedKefalotyri
• ¼ tsp nutmeg, freshly grated
• 4 tbsp olive oil, divided
• 2 tsp salt, divided

Contains: cereals gluten, eggs, milk.

Method

1. Preheat oven to 425°F. Brush eggplant slices with 3 tbsp olive oil and season with 0.75 tsp salt. Roast on baking sheets for 20 minutes, flipping halfway, until golden and tender. Reduce oven to 375°F.About 22 min
2. Heat 1 tbsp oil in a skillet over medium-high heat. Brown lamb with onion for 8 minutes, breaking it up. Add garlic, cinnamon, allspice, and oregano, cook 1 minute. Add crushed tomatoes and 0.75 tsp salt. Simmer 15 minutes until thickened.About 25 min
3. Make béchamel: melt butter in a saucepan over medium heat. Whisk in flour and cook 1 minute. Gradually whisk in warm milk. Cook, stirring, until thickened, about 5 minutes. Remove from heat. Whisk in egg yolks, half the Parmesan, nutmeg, and 0.5 tsp salt.About 8 min
4. In a greased 9x13-inch baking dish, layer half the eggplant. Spread all the lamb sauce on top. Layer remaining eggplant. Pour béchamel over the top and spread evenly. Sprinkle with remaining Parmesan. Bake at 375°F for 40-45 minutes until top is deep golden brown. Rest 15 minutes before cutting.About 45 min