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1
Prick eggplants several times with a fork.
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2
On a large baking sheet, roast eggplants in 400 degree oven until soft, 35 to 45 minutes, turning frequently to prevent charring.
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3
Cool and slice eggplants into 1/2-inch pieces.
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4
In a saute pan heat 1/4 cup olive oil and brown eggplant slices, 1 to 2 minutes per side.
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5
Drain on paper towels and sprinkle with salt.
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6
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.
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7
Add tomatoes and their liquid, squeezing them with your hands into coarse chunks.
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8
Add parsley, pepper, oregano, cinnamon and vinegar.
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9
Bring tomato sauce to a boil, reduce heat to simmering and cook, uncovered, until thickened, about 25 minutes.
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10
Prepare lamb: Heat 1 tablespoon of olive oil with onions and garlic over medium-high heat; saute until tender, 5 minutes.
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11
Add lamb and brown well, breaking up pieces with a wooden spoon.
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12
Add wine, bring to a boil and cook until wine has nearly evaporated.
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13
Season meat with salt, pepper and nutmeg and stir in 1/2 cup tomato sauce.
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14
Bring to a boil, reduce heat and simmer 1 hour.
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15
Prepare bechamel: In a saucepan melt butter over medium-low heat and gradually whisk in flour.
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16
Cook 1 minute, whisking constantly, but do not let roux brown.
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17
Slowly whisk in warm milk.
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18
Bring sauce to a slow boil, whisking constantly, reduce heat to barely simmering and cook 25 minutes, stirring frequently, until smooth and thickened.
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19
Season with salt, pepper and nutmeg.
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20
Let cool slightly.
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21
In a bowl beat eggs and whisk in spoonful of sauce to warm.
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22
Whisk in remaining sauce in a thin stream and adjust seasoning, if needed.
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23
Assemble moussaka: Preheat oven to 350 degrees.
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24
In a large baking dish (18x8x3-inches) sprinkle 2 tablespoons bread crumbs and cover evenly with half of eggplant.
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25
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.
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26
Layer remaining eggplant, then bechamel sauce, remaining Parmesan and remaining bread crumbs in even layers.
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27
Dot top generously with butter.
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28
Bake 45 minutes until bubbly and top is well-browned.
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29
If necessary, brown top briefly under a preheated broiler.
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30
Cool slightly and cut into 3-inch squares to serve.
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31
Serve with extra tomato sauce, if desired.
