3 massive eggplants (about 3 lbs)
1 tbsp kosher salt, extra to style
¼ cup olive oil, divided
1 medium onion, grated
4 cloves garlic, minced
2 tbsp tomato paste
2 lbs floor lamb or beef
3 tomatoes, diced (about 2 cups diced)
½ cup dry white wine
1 small handful chopped recent parsley (about ¼ cup chopped)
½ tsp black pepper
½ tsp dried oregano, crushed
½ tsp floor cinnamon
Béchamel sauce:
3 tbsp butter
2 tbsp white rice flour + 2 tbsp all-purpose gluten-free flour
2 cups entire milk, warmed to room temperature
¼ tsp floor nutmeg
¼ tsp salt
2 pinches black pepper
2 egg yolks
6oz kefalotiri or different arduous cheese from sheep or goat milk (like manchego or pecorino romano), grated (about 1 cup grated)
1. Slice the tops from the eggplants, then slice lengthwise into ½” sheets. Liberally salt each side of the eggplant sheets, then put aside for half-hour (prep the meat filling, Step #2, throughout this time); pat dry with paper towels or a clear towel. Brush all sides of the eggplants with all however 1 tbsp of the olive oil, then place on a baking sheet lined with a wire rack. Broil close to the highest of the oven till browned, about 5 minutes, then take away. You might have to broil the eggplant in two batches, relying on how a lot area they take up.
2. Heat the remaining 1 tbsp of olive oil in a big skillet over medium warmth, then add the onion and saute till softened, about 5 minutes. Stir within the garlic and tomato paste, and saute till fragrant, about 1 minute. Add the tomatoes and white wine, then simmer till the wine is now not pungent, about 5 minutes, stirring typically. Stir within the floor lamb, pepper, oregano, and floor cinnamon, then saute till the meat is browned, about 8 minutes, stirring typically to interrupt up any chunks. Season with salt to style, then stir within the parsley and take away from warmth.
3. Preheat the oven to 350F whilst you put together the Béchamel sauce. Soften the butter in a big skillet over medium warmth, then stir within the flour to create a roux; toast the roux till it’s flippantly golden and nutty smelling, about 5 minutes, stirring typically to stop scorching. Scale back warmth to medium-low, then slowly pour within the milk whereas whisking vigorously; take your time with this step to make sure the milk doesn’t burn. Stir within the nutmeg, salt, and pepper, and proceed to whisk till the sauce has thickened, about 5 minutes; the sauce ought to steam, however not actively simmer. Place the egg yolks in a bowl, then ladle in a few of the Béchamel whereas vigorously whisking the yolks; whisk the tempered yolks into the Béchamel sauce. Lastly, whisk in ½ of the grated cheese, then take away from warmth and put aside.
4. Assemble your Moussaka by lining the underside of a 9×13” casserole dish with a layer of eggplant sheets (it’s best to use half of your eggplant in a single layer); spoon over ½ of the meat combination, then add one other layer of eggplant and meat combination. Pour the Béchamel sauce over the meat combination, then unfold evenly. Scatter the remaining ½ of the grated cheese, then switch to the middle of the oven. Bake till golden brown, about 40 minutes, then take away from warmth and funky for half-hour earlier than slicing and serving heat.
