(adapted from the Mediterranean Dish)
Ingredients:
- 2 large eggplant, sliced lengthwise into ¼ inch-thick slices, end slices discarded
- salt
- Extra Virgin Olive Oil
- 4 tablespoon breadcrumbs
For the Meat Sauce
- 1 large yellow onion, finely chopped
- 1 pound ground lamb
- 1 tablespoon dried oregano
- 1 teaspoon ground cinnamon
- ½ teaspoon black pepper
- ½ teaspoon ground nutmeg
- ½ teaspoon paprika, or hot paprika
- ½ cup red wine
- 14-ounce can of diced tomato
- ½ cup hot beef broth
For the Bechamel
- ½ cup (4oz) butter, unsalted
- 3/4 cup all-purpose flour
- ½ teaspoon salt, more if you like
- ¼ teaspoon ground nutmeg
- 4 cups 2% milk, warmed
- 2 large eggs
Salt the eggplant. Spread the eggplant slices in one layer and sprinkle with salt. Let set for 30 minutes to “sweat out” its bitterness.
Turn the broiler of your oven on and place the rack six inches from the broiler.
Prepare a large sheet pan or two and brush with extra virgin olive oil. Pat the eggplant slices dry, removing excess salt, and assemble in one layer on the prepared pan. Brush generously with olive oil.
Place the sheet pan about 6 inches away from the broiler. Broil the eggplant briefly, turning it over so that both sides are softened and golden brown (do not worry if parts of the eggplant are slightly charred, but watch carefully so it doesn’t burn). Remove from the oven and set aside.
Prepare the meat sauce. Heat 2 tablespoons olive oil in a skillet. Cook the onions on medium heat until they turn slightly golden brown, stirring regularly (about 5 minutes.) Now add the ground lamb. Cook the lamb until fully browned, tossing regularly. Drain the lamb from any excess fat and return to the skillet. Add the dried oregano, cinnamon, pepper, nutmeg, and hot paprika. Stir to coat the meat with the spices. Add the wine and boil for 1 minute to reduce. Stir in the canned tomatoes, and broth. Simmer over medium-low heat for 20 to 30 minutes.
Meanwhile, heat the oven to 350°F and work on the bechamel.
Make the bechamel. In a large saucepan, heat the olive oil over medium-high heat until shimmering but not smoking. Stir in the flour, salt, and pepper. Cook until the flour is golden and smells like “popcorn”. Gradually add the warmed milk, whisking continuously. Continue to cook over medium heat for 5 to 7 minutes, stirring occasionally. Add the nutmeg. In a small bowl, whisk a small amount of the hot bechamel mixture with the 2 eggs. Then return all to the pan and stir into the bechamel mixture. Continue to stir or whisk the mixture for 2 minutes. Taste and add salt if needed. Remove from heat. Will thicken slightly as its cooling.
Assemble the moussaka. When ready, lightly oil a 9 ½” x 13″ oven-safe baking dish. Layer half the eggplant slices on the bottom. Add the meat sauce and spread well. Add the remaining eggplant slices. Pour the bechamel on top and spread to cover all the eggplant, then sprinkle with the bread crumbs.
Bake the moussaka casserole on the center rack of the heated oven for 45 minutes. If you need to, transfer the baking pan to the top rack and broil briefly so that the top of the moussaka gains a nice golden brown color (watch carefully).
Allow the casserole to set for 10 minutes once out of the oven before serving.
Maria Leggett is the Chef for Grand Traverse Sauce Company, Adjunct Butchery Instructor at the Great Lakes Culinary Institute, and private chef for her own company Legit Food. She grew up in the Traverse City region and is a continual advocate for buying local directly from farmers.