Moussaka is a baked eggplant dish that hails east from the Mediterranean. The smell of cinnamon and allspice are almost enough to entice your palette. You are then confronted with the vision of whole slices of eggplant bathed in a creamy béchamel and mixed with bits of ground lamb. Have I tempted you yet? Moussaka is a casserole dish that can be made ahead of time and stuck in the oven at the last minute. Make it this week for dinner, your family won't be disappointed!
Ingredients:
6 large eggplants
sea salt
olive oil
4 medium onions, chopped
2 ½ pounds of ground beef or lamb
3 cups canned tomatoes
3 cloves of garlic, minced
8 whole cloves
½ teaspoon ground cinnamon
⅛ teaspoon ground allspice
2 bay leaves
1 cup kefalotyri cheese, grated
1 cup breadcrumbs
½ cup dry red wine
3 tablespoons tomato paste
Freshly ground pepper
6 cups basic béchamel sauce
For the complete instructions click below:
Traditional Lamb Moussaka 
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