Layered Eggplant and Lamb Casserole (Moussaka)

Name: Layered Eggplant and Lamb Casserole (Moussaka)
Yield: Serves 6 to 8
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

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SERVES6 to 8

WHY THIS RECIPE WORKS

For an authentic moussaka recipe, we quickly determined that roasting presented a better option than frying, producing a less oily, slick casserole. We cut the eggplant into cubes rather than slices before roasting, so they would fit on two...

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