Moussaka

Ingredients

• 3 large eggplants, cut in 1/2-in slices
• 1 Tbsp salt
• 1/4 cup olive oil
• 2 medium Yukon gold potatoes, cut in 1/4-in slices
• 2 Tbsp olive oil
• 2 lb ground lamb or beef
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 tsp ground cinnamon
• 1/2 tsp ground allspice
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1 can (15 oz) tomato sauce
• 1/2 cup dry red wine
• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 4 cups whole milk, warmed
• 1/4 tsp ground nutmeg
• 3 large egg yolks
• 1 cup Parmesan cheese, grated

Before you start

• Preheat broiler, then set oven to 350°F for baking.
• Grease a 9x13-in baking dish.

Directions

1. Salt, rest 30 min, pat dry: eggplants, salt.
2. Brush with oil, broil until browned, 3 to 4 min per side: step 1, olive oil.
3. Parboil 5 min, drain: Yukon gold potatoes.
4. Layer potatoes then eggplant in dish: step 2, step 3.
5. Brown until no longer pink, 160°F, about 10 min: olive oil, ground lamb or beef, onion.
6. Stir in, cook 2 min: step 5, garlic, ground cinnamon, ground allspice, dried oregano, salt, black pepper.
7. Add, simmer 20 min: step 6, tomato sauce, dry red wine.
8. Melt butter, whisk in flour, cook 1 min: unsalted butter, all-purpose flour.
9. Whisk in gradually, simmer until thick: step 8, whole milk, ground nutmeg.
10. Off heat, whisk in: step 9, egg yolks, Parmesan cheese.
11. Spread meat sauce over: step 4, step 7.
12. Pour over and smooth: step 11, step 10.
13. Bake 350°F 45 to 50 min, rest 20 min: step 12.