Moussaka

Slice the eggplants lengthwise into ¼ inch thick slices. Arrange the slices into a single layer on a surface or large tray and sprinkle both sides with salt. Let the eggplants sit for 30 minutes.

After the mentioned time, turn on the broiler of the oven and prepare 1 – 2 large baking sheets brushed with olive oil. Pat dry the eggplant slices and place onto the prepared pans in a single layer. Brush the top of the slices with olive oil.

Transfer the pans to the oven, about 15 cm/ 6 inch away from the broiler and broil briefly until the eggplant slices turn softened and golden brown on both sides, turning once. Remove the pans from the oven, set aside.

Make the sauce. In a skillet, heat 2 tablespoons olive oil over medium heat then add onion to sauté until slightly golden browned, about 5 minutes, stirring often. Add the ground meat to cook with the onion until evenly browned, stirring regularly.

Drain the excess fat from the meat then add the dried oregano, cinnamon, pepper, nutmeg and paprika into the pan and stir well with the meat. Add wine into the mixture, stir and cook for 1 minutes to reduce. Add tomatoes, sugar with broth into the pan and stir well. Lower the heat to medium-low and simmer the mixture for 20 – 30 minutes.

While the meat is being cooked, prepare the béchamel as well as preheat the oven to 180oC/ 350oF and prepare a 23x33 cm/ 9x13 inch baking dish greased with oil.

Prepare the béchamel. Heat 1/3 cup olive oil in a large saucepan over medium-high heat then add the flour, salt, pepper to stir and cook until golden. While whisking, slowly add the warm milk into the roux then lower the heat to medium and cook the mixture for 5 – 7 minutes, stirring occasionally. Add the nutmeg into the mixture and stir well.

Crack the eggs into a small bowl. Ladle a small amount of the hot béchamel into the bowl of eggs, mix well then add back into the pan, stirring well. Stir the mixture until it reaches a gentle boil then continue to cook for 2 minutes. Taste the béchamel to adjust the seasoning as desired. Remove the pan from heat and let the béchamel cool down to thicken a bit more.

Once ready, assemble the moussaka. Arrange half of the eggplant slices onto the bottom of the prepared pan. Spoon the meat sauce over the eggplant and spread well. Arrange another layer of eggplant with the remaining half and pour the béchamel over the top. Sprinkle the breadcrumbs over the top of the béchamel layer and bake for 45 minutes until the top turns golden browned.

Remove the dish from the oven and let sit for 10 minutes before slicing and serving.