Layered Eggplant and Lamb Casserole (Moussaka) | America's Test Kitchen

Name: Layered Eggplant and Lamb Casserole (Moussaka) | America's Test Kitchen
Ingredients: 4 pounds eggplant (about 4 medium), peeled and cut into 3/4-inch cubes; 3 tablespoons olive oil; Salt and ground black pepper; 2 pounds ground lamb; 1 medium onion, minced; 2 tablespoons tomato paste; 4 medium garlic cloves, minced or pressed through a garlic press (about 4 teaspoons); 1 tablespoon minced fresh oregano leaves, or 1 teaspoon dried; 1 teaspoon sugar; 3/4 teaspoon ground cinnamon; 1 (28-ounce) can tomato puree; 1/2 cup dry red wine; 3 tablespoons unsalted butter; 1/4 cup unbleached all-purpose flour; 2 cups whole milk; 2 ounces Parmesan cheese, grated (about 1 cup); Pinch ground nutmeg

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Moussaka may be a clichéd symbol of Greek cooking, its reputation ruined by too many heavy, tasteless versions. But when made right, this eggplant and lamb casserole is an enticing mix of flavors...

Keywords

Lamb
Vegetables
Casseroles
Main Courses

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Ingredients

4 pounds eggplant (about 4 medium), peeled and cut into 3/4-inch cubes
3 tablespoons olive oil
Salt and ground black pepper
2 pounds ground lamb
1 medium onion, minced
2 tablespoons tomato paste
4 medium garlic cloves, minced or pressed through a garlic press (about 4 teaspoons)
1 tablespoon minced fresh oregano leaves, or 1 teaspoon dried
1 teaspoon sugar
3/4 teaspoon ground cinnamon
1 (28-ounce) can tomato puree
1/2 cup dry red wine
3 tablespoons unsalted butter
1/4 cup unbleached all-purpose flour
2 cups whole milk
2 ounces Parmesan cheese, grated (about 1 cup)
Pinch ground nutmeg