Moussaka | Williams Sonoma

Ingredients

• 2 1/2 lb. (1.25 kg) globe eggplant (2 medium), cut crosswise<br>   into slices 1/4 inch (6 mm) thick
• 6 Tbs. (3 fl. oz./90 ml) plus 1 tsp. olive oil, plus more for<br>   brushing
• Kosher salt and freshly ground pepper, to taste
• 3 Tbs. unsalted butter
• 3 Tbs. all-purpose flour
• 1 bay leaf
• 1/4 tsp. freshly grated nutmeg
• 2 cups (16 fl. oz./500 ml) milk
• 1 egg, lightly beaten
• 1/3 cup (1.5 oz./45 g) grated Parmigiano-Reggiano cheese
• 1 yellow onion, diced
• 1 1/2 lb. (750 g) ground lamb
• 1 1/2 tsp. minced garlic
• 1 Tbs. tomato paste
• 1 tsp. ground cinnamon
• 1/4 tsp. ground allspice
• 1/4 tsp. cayenne pepper
• 1 1/2 tsp. sugar
• 1 can (14 1/2 oz./455 g) diced tomatoes, drained
• 3 Tbs. chopped fresh flat-leaf parsley