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1
Brush eggplant with olive oil, salt & pepper and roast at 475 for 25 mins until soft.
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2
Set aside.
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3
Meat Sauce: Heat 2 tbsp olive oil in a large skillet over medium-high heat.
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4
Add the onion and cook until browned, about 4 minutes.
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5
Add garlic and cook 1 minute, stirring constantly.
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6
Add beef, oregano, allspice, cloves, 1/2 tsp salt and 1/2 tsp pepper, and cinnamon, Cook for 2 minutes.
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7
Lower heat to medium and cook until meat still pink, and then add tomatoes and garlic and bay leaf and bring to a simmer.
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8
Cover and simmer for 20 minutes.
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9
Custard Sauce: Melt butter in a medium saucepan over medium heat.
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10
Remove from heat, and whisk flour, salt, milk, and nutmeg.
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11
Return to heat and bring to a boil.
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12
Simmer two minutes.
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13
Transfer sauce to a bowl and cool.
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14
When sauce is cool, whisk in egg and yolks.
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15
Assemble the Moussaka.
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16
Lower the oven to 350.
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17
Brush a 9x13 dish with the olive oil.
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18
Scatter breadcrumbs over bottom of the dish.
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19
Layer 1/2 of the the eggplant, overlapping slices if necessary.
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20
Layer 1/2 of the meat sauce and smooth with a spatula.
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21
Repeat the other layer.
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22
Pour the custard sauce over the mixture and smooth again.
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23
Sprinkle with the romano cheese.
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24
Bake uncovered until brown and custard is set, about 1 hour.
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25
Allow to cool for 10 minutes, then serve with a spatula or spoon.
