MOUSSAKA (GREEK EGGPLANT AND LAMB LASAGNA)

Coat the bottom of a large skillet with ¼ – ½” of vegetable oil.  Heat the oil over medium high heat until a drop of water ‘pops’ when dropped in the hot oil.  Dip the eggplant slices in the beaten eggs, let excess drip off, and press into the breadcrumbs to coat on both sides.  Place the breaded eggplant in the oil and cook for 2 minutes per side until golden brown and the eggplant is very tender when pierced with a fork.  Remove from the oil and place on baking sheets lined with paper towels to absorb any excess oil.  Season immediately with salt.  Continue to cook in batches and place layers of paper towels between the layers of eggplant on the baking sheet.  Note – I use 2 frying pans to make the process move a little faster.

To make the meat sauce, place the lamb in a large deep skillet and cook, breaking the meat up with a spatula or wooden spoon, over medium high heat.  When it is almost cooked through, add the onions, garlic, salt, and pepper to the skillet.  Continue to cook, stirring frequently, until the onions are soft and translucent, about 3-4 minutes.  Add the wine to the pan and continue to cook, scrapping up any bits on the bottom of the pan.  Bring to a boil and cook until most of the moisture is evaporated.  Skim any excess fat off the top of the meat in the pan.

Add the canned tomatoes, Ciao Bella Italian spice blend, cinnamon, all-spice, bay leaves, oregano, and tomato paste to the pan.  Continue to cook at a low boil, stirring as the sauce thickens.  Turn to a simmer and cook for 30 minutes, stirring occasionally, allowing the flavors to marry.

To make the bechamel, melt the butter in another large deep skillet.  Add the flour and cook for 2 minutes, stirring to make a paste and cook off the raw flour flavor.  Gradually add the milk, whisking until a smooth thick sauce forms that coats the back of a spoon.  Add the salt, nutmeg, and parmesan to the pan whisking vigorously to combine.

Turn off the heat and add the eggs, 1 at a time, whisking vigorously to keep them from cooking. Continue to whisk vigorously for 2 minutes until the eggs are well incorporated into the smooth thick sauce. Whisk in the shredded cheeses until fully melted and smooth.

To assemble the moussaka, layer half of the eggplant, overlapping, in a deep 9” x 13” casserole dish or large, deep oven-proof skillet.  Pour all of the lamb ragout over the eggplant and spread in an even layer.  Top with the remaining eggplant, overlapping.  Pour the béchamel sauce over the top of the eggplant and spread into and even layer with an offset or rubber spatula.  Top with remaining parmesan cheese.

Bake for 40-50 minutes until browned and bubbly.  Important – cover with foil let rest for 30-45 minutes  before serving so your béchamel can set and will be light and fluffy – you will thank me!!

Serve with a Greek salad and a nice bottle of red.