MOUSSAKA - BE IT ARMENIAN, GREEK, OR TURKISH, IT IS EGGPLANT AND IT IS DELICIOUS

INGREDIENTS:  Serves 6 - 8

For the eggplant:
•    2 lbs. of globe or large Japanese eggplant
•    2 - 3 Tablespoons good olive oil

For the meat sauce:
•    1 pound ground lamb**See COOK'S NOTE
•    1 pound lean ground beef**See COOK'S NOTE
•    2 Tablespoons good olive oil
•    1 cup chopped and peeled tomatoes
•    3 Tablespoons tomato paste
•    ½ cup dry white wine,  wine you would drink,  maybe a Chardonnay or a Riesling
•    2 - 3 tablespoons Italian flat leaf parsley,  fine dice
•    1 teaspoon granulated sugar
•    ¼ teaspoon cinnamon
•    ½ teaspoon cumin
•    Kosher salt and fresh ground black pepper to taste

For the Bèchamel sauce:

•    1 cup unsalted butter
•    ⅓ cup all purpose flour
•    2 cups Half and Half (Cream & Milk)
•    Pinch of cinnamon
•    Pinch of nutmeg
•    ½ cup grated Parmigiano-Reggiano cheese
•    1 large egg,  beaten

DIRECTIONS: Eggplant

1.   Slice the eggplant, Japanese or Globe,  lengthwise at ¼ inch thickness and skin on. Sprinkle with salt
      and let rest for an hour to leech out the bitter liquid.  Pat dry with paper towels.

2.   Fry the eggplant slices in the olive oil until golden on both sides.  Eggplant soaks up olive oil,  so
      you might need a bit more oil.  Set aside for later assembly.
          
DIRECTIONS: Meat Sauce

1.   Sautè the onions and garlic with olive oil in the same skillet used for the eggplant.  Add the meat
      and break up and brown the meat. Add the rest of the meat sauce ingredients,  reduce the heat and
      simmer,  covered, for 30 minutes.

DIRECTIONS: Bèchamel Sauce

1.   To make a roux for the sauce,  put the butter in a sauce pan and add the flour.  Stir for 3 minutes to
      cook the flour,  but do not let it brown.  Add the half and half and stir for a minute.  Add the
      nutmeg and cinnamon and ½ the Parmigiano-Reggiano cheese,  the salt and pepper for taste.
      Cover the saucepan and set aside.

DIRECTIONS: Final Assembly

1.  Liberally coat a baking or casserole dish with olive oil.
     a.   Place a layer of fried eggplant on the bottom.
     b.   Top the eggplant with ½ of the meat sauce.
     c.   Place another layer of fried eggplant
     d.   Place a layer of the remaining meat sauce
     e.   Add another layer of the remaining eggplant
     f.   Add the beaten egg to the now cooled Bèchamel sauce and spread evenly over the top of the last
           layer of eggplant.
     g.   Bake in a 350ºF oven for one hour until the top is golden.  Remove from oven and set aside for
           15 minutes.
     h.   Sprinkle on top with the remaining Parmigiano-Reggiano cheese.
     i.    Cut into squares and serve.

COOKS NOTE** 
You can use all lamb or all beef as well for this dish.  I have found that the flavor balance of using both
meats is preferable to a majority of my guests.  All lamb is a little strong and all beef takes away from a
Mediterranean/Middle Eastern taste.

NOTE: ALTHOUGH NOT THE EXACT RECIPE SHOWN,  THE VIDEO BELOW MIGHT BE OF HELP.

  HOW TO MAKE MOUSSAKA