Moussaka - eggplants

Method

• Prick eggplants several times with a fork.
• On a large baking sheet, roast eggplants in 400 degree oven until soft, 35 to 45 minutes, turning frequently to prevent charring.
• Cool and slice eggplants into 1/2-inch pieces.
• In a saute pan heat 1/4 cup olive oil and brown eggplant slices, 1 to 2 minutes per side.
• Drain on paper towels and sprinkle with salt.
• Prepare tomato sauce: In a saucepan heat 1 tablespoon olive oil over medium heat, add 1 chopped onion and 2 chopped garlic cloves and saute until tender.
• Add tomatoes and their liquid, squeezing them with your hands into coarse chunks.
• Add parsley, pepper, oregano, cinnamon and vinegar.
• Bring tomato sauce to a boil, reduce heat to simmering and cook, uncovered, until thickened, about 25 minutes.
• Yield: About 3 1/2 cups sauce.
• Prepare lamb: Heat 1 tablespoon of olive oil with onions and garlic over medium-high heat; saute until tender, 5 minutes.
• Add lamb and brown well, breaking up pieces with a wooden spoon.
• Add wine, bring to a boil and cook until wine has nearly evaporated.
• Season meat with salt, pepper and nutmeg and stir in 1/2 cup tomato sauce.
• Bring to a boil, reduce heat and simmer 1 hour.
• Prepare bechamel: In a saucepan melt butter over medium-low heat and gradually whisk in flour.
• Cook 1 minute, whisking constantly, but do not let roux brown.
• Slowly whisk in warm milk.
• Bring sauce to a slow boil, whisking constantly, reduce heat to barely simmering and cook 25 minutes, stirring frequently, until smooth and thickened.
• Season with salt, pepper and nutmeg.
• Let cool slightly.
• In a bowl beat eggs and whisk in spoonful of sauce to warm.
• Whisk in remaining sauce in a thin stream and adjust seasoning, if needed.
• Assemble moussaka: Preheat oven to 350 degrees.
• In a large baking dish (18x8x3-inches) sprinkle 2 tablespoons bread crumbs and cover evenly with half of eggplant.
• Drain as much oil from meat mixture as possible and spread over eggplant; top with half of Parmesan, then with half of remaining bread crumbs.
• Layer remaining eggplant, then bechamel sauce, remaining Parmesan and remaining bread crumbs in even layers.
• Dot top generously with butter.
• Bake 45 minutes until bubbly and top is well-browned.
• If necessary, brown top briefly under a preheated broiler.
• Cool slightly and cut into 3-inch squares to serve.
• Serve with extra tomato sauce, if desired.