Moussaka...Kefalonia Style

• 1 pound ground lamb
• 3 ounces thinly sliced pancetta (about 10 slices)
• 2 cups tomato sauce
• 1 large onion, small dice
• 4 garlic cloves, minced
• 1/4 cup milk
• 2 potatoes, sliced lengthwise into thin slices
• 1 large eggplant, sliced into thin rounds
• bechamel sauce
• nutmeg
• bread crumbs
• parmesan cheese, grated
• s & p
• olive oil

1. Saute the meat, garlic and onions
2. Saute the pancetta until crispy, crumble and add to the lamb mixture.
3. Add the tomato sauce.
4. Add the milk and stir to combine.
5. Slice the potatoes lengthwise into thin slices and fry in a little olive oil until translucent. Remove to paper towels .
6. Slice the eggplant into thin rounds, brush with olive oil and roast in a 350 degree oven until cooked but not browned.
7. Make the bechamel: melt 4 tablespoons butter, add 2 tablespoons flour and whisk together, then add 1 cup milk and keep whisking until it thickens. Add a generous amount of freshly ground nutmeg. (the Kefalonians use nutmeg very generously in a lot of their dishes).
8. To assemble the casserole: Line the casserole with the potato slices...just one layer.
9. Next add a layer of the meat sauce.
10. Next add a layer of eggplant.
11. Then a layer of meat sauce.
12. Cover with the bechamel sauce.
13. Finally, top with a mixture of bread crumbs and cheese and bake for 40 minutes at 350 degrees.

ground lamb, pancetta, tomato sauce, onion, garlic, milk, potatoes, eggplant, bechamel sauce, nutmeg, bread crumbs, parmesan cheese, olive oil

Taken from food52.com/recipes/7414-moussaka-kefalonia-style (may not work)