Inspired by Bobby Flay’s Moussaka Throwdown, I had to give it a go.Â
2 medium eggplants
1 pound ground lamb (or you can use a mixture of beef and lamb)
2 tablespoons butter
2 tsp greek seasoning
1 medium onion finely chopped
1 clove garlic minced
1 dash cinnamon
1/4 tsp nutmeg
1 T chopped parsley
1/2Â cup mashed Italian Roma Tomatoes
1/4 cup red wine
1/4 cup Romano Cheese or Parmesan, grated
Make the BÃ©chamel Sauce:
Melt butter over low heat. Using a whisk, add flour to melted butter whisking continuously to make a smooth paste. Allow the flour to cook for a minute but do not allow it to brown.
Add warmed milk to mixture in a steady stream, whisking continuously.
Simmer over low heat until it thickens a bit but does not boil.
Remove from heat, and stir in beaten egg yolks and pinch of nutmeg. Return to heat and stir until sauce thickens.Â Set aside and assemble the casserole.Â
Slice eggplant long way, thinly and salt. Lay on paper towel to absorb moisture. Prepare meat sauce, brown ground meet add spices, tomatoes, red wine and simmer 30 minutes.
Rinse salted eggplant, pat dry, fry until golden in the oil.Â Â Drain well on paper towels, patting to remove as much oil as possible.
In 9×9 inch baking dish, place a layer of eggplant and top with meat sauce, and then sprinkle romano cheese on top. Continue layering ending in eggplant.Â Top with Cheese Sauce.Â Bake at 375 degree oven 45 – 60 minutes.Â Let stand for 15 minutes before slicing into 3 inch squares.
Variations:Â You can also add potatoes and zucchini along with your eggplant. Cut them thinly, potatoes need to be boiled until fork tender and then can be layered in the casserole.
I have seen this made with breaded eggplant and no breading.Â Try it both ways and let me know which you like best.