Braised Lamb Moussaka with Béchamel

Ingredients

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

Instructions

1. 1

   Slice 2 large eggplants into 1/2-inch rounds, salt generously, and rest on a rack for 30 minutes to draw out bitterness; pat dry.

2. 2

   Brush eggplant with olive oil and roast at 425°F / 220°C for 20 minutes until golden and pliable, flipping halfway.

3. 3

   In a Dutch oven, heat 2 tbsp olive oil and sweat 1 diced onion until translucent, about 6 minutes, then add 4 minced garlic cloves and cook 1 minute.

4. 4

   Add 1.5 lb (680 g) ground lamb and brown thoroughly, breaking it apart until deeply caramelized, about 8 minutes.

5. 5

   Stir in 2 tbsp tomato paste and toast 1 minute, then deglaze with 1/2 cup red wine, scraping the fond. Add 1 can (398 ml) crushed tomatoes, 1 tsp cinnamon, and 1/2 tsp allspice; simmer 20 minutes until jammy.

6. 6

   For the béchamel, melt 4 tbsp butter, whisk in 1/4 cup flour, and cook 2 minutes until nutty. Slowly stream in 2 cups warm milk, whisking until it coats a spoon.

7. 7

   Off heat, temper in 2 egg yolks, 1/2 cup grated Parmesan, and 1/4 tsp nutmeg; season with salt.

8. 8

   Layer eggplant, then lamb, then eggplant in a 9x13 dish. Pour béchamel over top, smoothing edge to edge.

9. 9

   Bake at 375°F / 190°C for 40 minutes until the top is deeply golden and bubbling at the corners.

10. 10

    Rest 20 minutes before slicing so the layers set cleanly.