Moussaka

• 4 large eggplants, about 1 1/2 pounds each
• 6 tablespoons Greek olive oil, plus a little for coating the eggplants
• Kosher salt, to taste
• 4 medium onions, chopped
• 6 garlic cloves, chopped
• 1 28-ounce can crushed tomatoes in tomato puree
• 1/4 cup parsley, minced
• 2 teaspoons dried oregano
• 1/2 teaspoon ground cinnamon
• 2 tablespoons red wine vinegar
• 2 pounds ground lamb
• 1/2 cups dry white wine
• Black pepper to taste
• 4 pinches freshly grated nutmeg
• 6 tablespoons unsalted butter
• 4 tablespoons flour
• 2 cups hot, scalded milk
• White pepper, to taste
• 4 eggs
• 10 tablespoons fresh bread crumbs
• 1 cup grated kefalotyri cheese or pecorino Romano.

1. Prick eggplants several times with a fork. Rub olive oil into their skins. On a large baking sheet, roast eggplants at 375F until soft, about 30 minutes, turning frequently. Remove from oven and cool. Cut into 1/2" thick rounds.
2. Heat 4 tbsp olive oil and brown eggplant slices lightly on each side. Drain & sprinkle with salt.
3. Heat 1 tbsp olive oil over medium heat. Add 1 chopped onion and 2 chopped garlic cloves, and saute until tender. Add tomatoes and their puree, squeezing them into coarse chunks. Add parsley, oregano, cinnamon and vinegar. Stir well & simmer for 25 mins. Reserve.
4. Heat 1 tbs olive oil and add remaining onions and garlic. Saute for 5 mins. Add wine and bring to a boil. Cook until wine has nearly evaporated.
5. Season lamb with salt, black pepper and 2 pinches of nutmeg. Stir in 1 c of reserved tomato sauce. Bring to a boil, reduce heat and simmer, covered, for 1 hrr.
6. Melt 4 tbsp of butter over medium-low heat, and gradually whisk in flour. Cook for 2 mins, whisking constantly. Add hot milk and whisk rapidly to combine. Bring to a slow boil, whisking constantly. Reduce heat and simmer for 25 minutes, stirring frequently, until smooth and thickened. Season with salt, white pepper and remaining 2 pinches nutmeg. Let cool slightly.
7. In a mixing bowl, beat eggs and whisk in bechamel in a thin stream.
8. Assemble moussaka: Sprinkle 2 tbsp of bread crumbs across the bottom of a large baking dish and cover crumbs evenly with half the eggplant slices. Drain as much oil from lamb mixture as possible, and spread the meat over the eggplant layer. Top meat with half the cheese, then with half the remaining bread crumbs. Place remaining eggplant slices on top of the bread crumbs, then add the bechamel, remaining cheese and remaining bread crumbs in even layers. Dot with remaining butter.
9. Bake for 45 mins, until well browned. Remove from oven and let cool slightly, about 15 mins.

eggplants, olive oil, kosher salt, onions, garlic, tomatoes, parsley, oregano, ground cinnamon, red wine vinegar, ground lamb, white wine, black pepper, nutmeg, unsalted butter, flour, milk, white pepper, eggs, bread crumbs, kefalotyri cheese

Taken from www.epicurious.com/recipes/member/views/moussaka-1217511 (may not work)