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. Preheat oven to 375 degrees.
2. Prick eggplants several times with a fork.
3. Rub a little olive oil into their skins.
4. On a large baking sheet, roast eggplants until soft, about 30 minutes, turning frequently.
5. Remove from oven and let cool.
6. Cut into 1/2-inch-thick round slices.
7. In a saute pan, heat 4 tablespoons olive oil over high heat and brown eggplant slices lightly on each side.
8. Do this in batches, adding more oil as necessary.
9. Drain on paper towels and sprinkle with salt.
10. Set aside.

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 cooking.nytimes.com/recipes/1813 (may not work)