Braised Lamb Moussaka with Béchamel

Ingredients

• 3 unit large eggplants
• 6 tbsp extra-virgin olive oil
• 1,5 lb ground lamb
• 1 unit yellow onion, diced
• 4 unit garlic cloves, minced
• 1 tsp ground cinnamon
• 2 tbsp tomato paste
• 0,5 cup dry red wine
• 796 ml crushed tomatoes
• 4 tbsp butter
• 0,25 cup all-purpose flour
• 2,5 cup whole milk, warmed
• 2 unit egg yolks
• 0,75 cup grated Parmesan

Instructions

1. 1

   Slice 3 large eggplants into 1/2-inch rounds, salt generously and rest 30 minutes; pat dry.

2. 2

   Brush eggplant with 4 tbsp olive oil and roast at 425°F (220°C) for 20-25 minutes, flipping halfway, until deeply golden.

3. 3

   Meanwhile, heat 2 tbsp olive oil in a Dutch oven over medium-high; brown 1.5 lb (680 g) ground lamb 6-8 minutes until crusty, breaking it up.

4. 4

   Add 1 diced onion and 4 minced garlic cloves; sauté 5 minutes until translucent, then stir in 1 tsp cinnamon, 1/2 tsp allspice and 2 tbsp tomato paste; cook 2 minutes to caramelize.

5. 5

   Deglaze with 1/2 cup dry red wine, scraping the fond, and reduce 3 minutes.

6. 6

   Add one 28-oz (796 ml) can crushed tomatoes and 1 tsp salt; braise uncovered 25-30 minutes until thick and glossy.

7. 7

   For the béchamel: melt 4 tbsp butter, whisk in 1/4 cup flour and cook 2 minutes until pale gold; slowly whisk in 2.5 cups warm milk and simmer until thickened, about 6 minutes. Off heat, whisk in 2 egg yolks and 1/2 cup grated Parmesan.

8. 8

   Layer half the eggplant in a 9x13 baking dish, top with all the lamb ragù, then remaining eggplant.

9. 9

   Pour béchamel over evenly and dust with more Parmesan.

10. 10

    Bake at 375°F (190°C) for 35-40 minutes until deeply golden and bubbling at the edges.

11. 11

    Rest 20 minutes before cutting for clean layers.