Moussaka

I love to entertain in the summer with moussaka!  It's a long-cook dish that takes a lot of time to make, but can easily be made a day, or even two, in advance and just popped in the oven for when guests arrive.  It's also a great way to use up eggplants - not my favorite vegetable to eat, but one that is beautiful to grow in the garden and I can't resist planting a few seeds every year.  Since the eggplant plays a supporting role in moussaka, I can enjoy the dish without being overpowered by the eggplant taste.

Moussaka

Ingredients

Casserole

• 4 lb. eggplant, sliced
• 1/4 cup olive oil, divided
• 4 cups frozen spinach, thawed and squeezed
• 1 onion, chopped
• 3 cloves garlic, chopped
• 1 lb. ground lamb
• 1/4 cup dry white wine
• 1 can cherry tomatoes
• 2 Tbsp. tomato paste
• 2 Tbsp. Worcestershire sauce
• 1 tsp. cinnamon
• 1/2 tsp. nutmeg
• 3 sprigs oregano, chopped
• 1 medium potato, thinly sliced
• 1/4 cup breadcrumbs
• salt & pepper, to taste

• Cheese Custard

• 6 Tbsp. butter
• 1/2 cup flour
• pinch of nutmeg
• pinch of salt
• 4 cups milk, at room temperature
• 2 cups kefalotiri cheese, grated
• 2 eggs + 2 egg yolks

​Serves 6-8
Cook time: 2 hours
​
Preheat oven to 450.  Brush sliced eggplant with olive oil and roast until softened, about 30 minutes (this should take 2 sheet trays).  Meanwhile, heat olive oil over medium heat, add onion and cook until soft, then add garlic and cook one more minute.  Salt and pepper lamb, then add to onions, break apart as it cooks.  When lamb is mostly cooked, deglaze pan with wine, once alcohol cooks off add tomatoes, tomato paste, Worcestershire sauce, oregano, cinnamon and nutmeg (salt and pepper, to taste).  Cook for about 30 minutes.
Meanwhile, make the cheese custard.  Melt the butter over medium heat and whisk in the flour; cook till light blonde in color.  Slowly whisk in the milk, nutmeg, and salt.  Slowly bring to a boil, whisking.  Allow mixture to simmer for a few minutes to thicken, then remove from heat.  Add half the cheese, the eggs, and the egg yolks, whisking.  
Line a casserole dish with potato slices and sprinkle with breadcrumbs, salt, and pepper.  Layer as follows: 1/2 the eggplant slices, 1/2 the lamb sauce, 1/2 the spinach, remaining eggplant, remaining lamb sauce, remaining spinach.  Top with cheese custard and bake for an hour and twenty minutes (check occasionally to make sure cheese custard does not burn, cover with foil making sure not to touch the top, if needed).  Let rest 20-30 minutes before slicing and serving.