Eggplant and Lamb Moussaka with Creamy Goat Cheese Bechamel
This recipe is based on one from Bobby Flay. It's creamy, delicious and so comforting on a chilly night. The lamb is seasoned with fragrant spices like cinnamon, ginger, and allspice, which pair beautifully with the creamy goat cheese bechamel sauce. We omitted the cayenne and serrano pepper to make this more kid-friendly (we also omitted the currants from the lamb mixture), but if you'd like it spicy, which is not traditionally Greek, then add some heat to the ground lamb mixture.