For the ground beef (lamb)
1-1/2 lbs ground beef (lamb)
1 tbsp olive oil
1-1/2 lb eggplant, cubed (8 cups)
1 lb potatoes, peeled and diced (2 cups)
1 c diced onions
2 tbsp minced garlic
1 tsp dried oregano
1/4 tsp cinnamon
1/2 c dry red wine
1 14 oz can crushed tomatoes
salt and pepper to taste
For the bechamel
1/2 stick butter
1/4 c flour
2 c milk
1/2 c grated Parmesan cheese
Pinch of ground nutmeg
2 tbsp each Parmesan and feta cheese
Preheat oven to 350º and grease a 2 quart casserole dish.
Cook the meat in oil in a large skillet over medium heath until brown. Break up the burger with a masher in crumbs. Drain the fat from the meat, return meat to the skillet. Add eggplant, potatoes, onion, garlic, oregano and cinnamon. Simmer 15 minutes. Stir in wine, cook uncovered until liquid evaporates 1-2 minutes. Stir in the tomatoes, simmer to reduce juices. season with salt and pepper.
Melt the butter for the bechamel in a saucepan over medium heat. Whisk in the flour, cook 1 minute. Add milk, bring to a boil and whisk until thickened. Remove pan from heat and add 1/2 c Parmesan and nutmeg.
Whisk eggs in a bowl and add some of the hot milk mix to the eggs. Whisk to combine. Whisk egg mix into the milk mixture in the pan.
To assemble, layer meat mix in the bottom of the prepared dish; top with bechamel. Spread with a spatula. Sprinkle moussaka with 2 tbsp Parmesan and feta cheeses. Bake until top is golden 45-55 minutes. Remove from oven, allow to cool about 20 minutes.