Moussaka

How to cook it · about 150 minutes

1. Heat the oven to 425F. Slice the eggplant lengthwise into 1/3-inch slabs and the peeled potatoes into 1/4-inch rounds. Lay them on two oiled sheet pans, brush both sides with olive oil, and sprinkle with 1 tsp salt.
2. Roast 20 to 25 minutes, flipping once, until the eggplant is soft and golden and the potatoes are tender. Lower the oven to 350F.
3. Meanwhile brown the lamb in a large skillet over medium-high heat for 6 to 8 minutes. Spoon off most of the fat, add the chopped onion, and cook 5 minutes. Stir in the garlic, tomato paste, cinnamon, allspice and oregano for 1 minute.
4. Add the wine and let it bubble for 2 minutes, then the crushed tomatoes and 1 tsp salt. Simmer 15 minutes until thick, not watery.
5. For the topping, melt the butter in a saucepan over medium heat, whisk in the flour and cook 1 minute. Slowly whisk in the milk and keep whisking 5 to 7 minutes until thick like pudding. Off the heat, stir in the nutmeg, half the parmesan, and the last 1 tsp salt. Let it cool 5 minutes, then whisk in the beaten eggs.
6. In a 9x13 dish, lay the potatoes in one layer, then half the eggplant, all the meat sauce, then the rest of the eggplant. Pour the topping over and spread it to the edges. Sprinkle the remaining parmesan on top.
7. Bake at 350F for 45 to 50 minutes until the top is deep golden in spots. Let it rest at least 30 minutes before cutting, or it will slide apart.

Amounts are on the list above — they change with the number of people; the steps do not.