This is from Christine Cushing whose program is one Canadian FoodTV. I believe it is her Greek mother's recipe.
Potatoes
1 lb. russet potato, peeled, sliced 1/4 inch thick
4 tbsp olive oil
coarse salt and freshly cracked black pepper
Bechamel Sauce
2/3 cup unsalted butter
1 cup all purpose flour
6 cups milk
coarse salt, and freshly cracked black pepper
large pinch freshly grated nutmeg
6 whole eggs, beaten to mix
Lamb
3 tbsp olive oil, plus more for brushing eggplant
1 1/2 lb. ground lamb
2 medium onion, chopped
3 cloves garlic, chopped
1/2 cup dry red wine
1/2 tsp cayenne pepper
2 tsp dried Greek oregano
1 tsp cinnamon
2 cans of 28-ounce Italian style tomatoes, chopped, drained
1 tbsp tomato paste
pinch of ground nutmeg
8 baby eggplant, ( About 2 1/4 lb. total), cut lengthwise into 1/4-inch thick slices
coarse salt and freshly cracked black pepper
Directions:
Potatoes
1. Preheat oven to 375 degrees F.
2. Toss the potatoes with the olive oil in a large bowl.
3. Put them in a single layer on a baking sheet and season to taste.
4. Roast until soft and starting to brown, about 35 minutes.
Bechamel Sauce
1. In a medium saucepan melt the butter over medium heat.
2. Add flour and cook, stirring, about 2 minutes until it starts bubbling but does not colour.
3. Gradually whisk in the hot milk.
4. Continue whisking for about 6 to 8 minutes until it thickens.
5. Season with salt, pepper and nutmeg and set aside to cool completely.
6. Put the eggs in a large bowl.
7. Whisk the tempered béchamel sauce into the eggs.
8. Continue whisking for a few minutes until the bechamel has cooled slightly (enough so that the eggs won't curdle).
9. Cover bowl with plastic wrap. Make sure to place wrap directly on the surface of the sauce so a skin does not form.
10. Set aside.
Lamb
1. Heat oil in a large, heavy-bottomed pot over medium-high heat.
2. Add lamb and sauté until cooked through, breaking up with back of spoon, about 6 minutes.
3. Add onion and garlic and sauté until tender, about 6 minutes.
4. Add wine, cayenne pepper, and oregano and cook 2 minutes.
5. Stir in cinnamon, tomatoes, tomato paste and nutmeg. Reduce heat to medium.
6. Cover and simmer until sauce is very thick and reduced to about 6 cups, stirring occasionally, about 60-70 minutes.
7. Season to taste with salt and pepper.
8. Meanwhile, preheat the grill on medium-high heat.
9. Brush the eggplant slices with oil and season with salt and pepper.
10. Grill until cooked through and golden, about 2 minutes per side.
11. Set aside.
To Assemble
1. Preheat oven to 400 degrees F.
2. Coat a 14x10x2-inch glass baking dish with oil.
3. Arrange potatoes in bottom of dish.
4. Arrange half of eggplant slices over potatoes.
5. Pour half of lamb sauce over
6. Arrange another layer of eggplant slices on top.
7. Pour remaining sauce over.
8. Pour béchamel sauce over moussaka, covering completely.
9. Bake moussaka uncovered until bubbling around edges, about 1 hour or until topping is softly set and browned.
10. Transfer baking dish to rack and let rest 20 minutes before slicing.
Potatoes
1 lb. russet potato, peeled, sliced 1/4 inch thick
4 tbsp olive oil
coarse salt and freshly cracked black pepper
Bechamel Sauce
2/3 cup unsalted butter
1 cup all purpose flour
6 cups milk
coarse salt, and freshly cracked black pepper
large pinch freshly grated nutmeg
6 whole eggs, beaten to mix
Lamb
3 tbsp olive oil, plus more for brushing eggplant
1 1/2 lb. ground lamb
2 medium onion, chopped
3 cloves garlic, chopped
1/2 cup dry red wine
1/2 tsp cayenne pepper
2 tsp dried Greek oregano
1 tsp cinnamon
2 cans of 28-ounce Italian style tomatoes, chopped, drained
1 tbsp tomato paste
pinch of ground nutmeg
8 baby eggplant, ( About 2 1/4 lb. total), cut lengthwise into 1/4-inch thick slices
coarse salt and freshly cracked black pepper
Directions:
Potatoes
1. Preheat oven to 375 degrees F.
2. Toss the potatoes with the olive oil in a large bowl.
3. Put them in a single layer on a baking sheet and season to taste.
4. Roast until soft and starting to brown, about 35 minutes.
Bechamel Sauce
1. In a medium saucepan melt the butter over medium heat.
2. Add flour and cook, stirring, about 2 minutes until it starts bubbling but does not colour.
3. Gradually whisk in the hot milk.
4. Continue whisking for about 6 to 8 minutes until it thickens.
5. Season with salt, pepper and nutmeg and set aside to cool completely.
6. Put the eggs in a large bowl.
7. Whisk the tempered béchamel sauce into the eggs.
8. Continue whisking for a few minutes until the bechamel has cooled slightly (enough so that the eggs won't curdle).
9. Cover bowl with plastic wrap. Make sure to place wrap directly on the surface of the sauce so a skin does not form.
10. Set aside.
Lamb
1. Heat oil in a large, heavy-bottomed pot over medium-high heat.
2. Add lamb and sauté until cooked through, breaking up with back of spoon, about 6 minutes.
3. Add onion and garlic and sauté until tender, about 6 minutes.
4. Add wine, cayenne pepper, and oregano and cook 2 minutes.
5. Stir in cinnamon, tomatoes, tomato paste and nutmeg. Reduce heat to medium.
6. Cover and simmer until sauce is very thick and reduced to about 6 cups, stirring occasionally, about 60-70 minutes.
7. Season to taste with salt and pepper.
8. Meanwhile, preheat the grill on medium-high heat.
9. Brush the eggplant slices with oil and season with salt and pepper.
10. Grill until cooked through and golden, about 2 minutes per side.
11. Set aside.
To Assemble
1. Preheat oven to 400 degrees F.
2. Coat a 14x10x2-inch glass baking dish with oil.
3. Arrange potatoes in bottom of dish.
4. Arrange half of eggplant slices over potatoes.
5. Pour half of lamb sauce over
6. Arrange another layer of eggplant slices on top.
7. Pour remaining sauce over.
8. Pour béchamel sauce over moussaka, covering completely.
9. Bake moussaka uncovered until bubbling around edges, about 1 hour or until topping is softly set and browned.
10. Transfer baking dish to rack and let rest 20 minutes before slicing.
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