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1
Heat oven to 350.
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2
Meat sauce:
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3
Heat oil in heavy pot. Brown ground lamb & beef then add onions. Cook until translucent. Add 1 can tomato paste & 1 cup water, simmer for 5 minutes. Add more paste & water to taste. Mix in seasonings & wine & simmer until sauce is thick. At this point, I add more seasonings to taste. (Can be prepared ahead of time)
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4
Place potatoes in a pot, cover with water. Bring to a boil, lightly, for 5 minutes. Cool, & cut into 1/8-inch slices, set aside.
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5
Eggplant:
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6
Peel eggplant & slice into 1/2-inch slices. Place slices on cooling rack as sprinkle liberally with salt, letting them rest until the salt begins to draw moisture to the surface, about 20 minutes. Rinse the eggplant thoroughly and blot dry.
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7
Heat 1 tbsp of oil in skillet over medium-high heat. Add eggplant to the hot oil a few slices at a time and saute, turning as necessary, until tender & lightly colored, 2 to 3 minutes on each side. Transfer to a rack to drain while you saute the remaining eggplant, adding more oil to the skillet ass necessary. (Can be prepared ahead of time)
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8
To assemble:
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9
Butter 13x9x2-inch baking dish. Place potatoes on bottom of dish then layer with small amount of meat sauce; add 1/2 of the eggplant in next layer; cover with remaining meat sauce then remaining eggplant. Complete this before making the bechamel sauce!
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10
Bechamel sauce:
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11
Beat eggs in small bowl to blend - set aside.
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12
Melt butter in medium saucepan over medium-low heat. Add flour & stir 1 minute. Gradually add milk, whisking until smooth. Boil until thick, stirring constantly, about 2 minutes. Whisk small amount of milk mixture into eggs. Return mixture to saucepan. Bring to boil, whisking constantly. Remove custard from heat. Stir in 1/2 cup grated parmesan cheese. Season custard to taste with salt and pepper. Pour over mousakka then sprinkle remaining parmesan cheese over bechamel sauce.
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13
Bake 1 1/4 hrs or until golden & bubbling on edges. Cool for 10 minutes.
