Layered Eggplant and Lamb Casserole (Moussaka)

Name: Layered Eggplant and Lamb Casserole (Moussaka)
Ingredients: 4 pounds, eggplant (about 4 medium), peeled and cut into 3/4-inch cubes; 3 tablespoons, olive oil; , Salt and ground black pepper; 2 pounds, ground lamb; 1 , medium onion, minced; 2 tablespoons, tomato paste; 4 , medium garlic cloves, minced or pressed through a garlic press (about 4 teaspoons); 1 tablespoon, minced fresh oregano leaves, or 1 teaspoon dried; 1 teaspoon, sugar; 3/4 teaspoon, ground cinnamon; 1 (28-ounce) can, tomato puree; 1/2 cup, dry red wine; 3 tablespoons, unsalted butter; 1/4 cup, unbleached all-purpose flour; 2 cups, whole milk; 2 ounces, Parmesan cheese, grated (about 1 cup); Pinch, ground nutmeg

Main Courses
Lamb
Vegetables
Casseroles

Moussaka may be a clichéd symbol of Greek cooking, its reputation ruined by too many heavy, tasteless versions. But when made right, this eggplant and lamb casserole is an enticing mix of flavors and textures that meld beautifully in the oven.

SERVES 6 to 8

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