Moussaka turned out really well.
Bottom layer, in a buttered glass dish: Thinly sliced potatoes.
Second layer: Meat sauce made with sauteed onion and garlic, a pound of ground lamb, half a jar of a good spaghetti sauce, and about half a teaspoon of cinnamon.
Third layer: Eggplant (sliced, salted, and then rinsed and dried 30 minutes later, drizzled with olive oil and pre-baked in the oven for about 20 minutes).
Top layer: Bechamel sauce (1/4 cup unsalted butter and 1/4 cup flour cooked into a roux, plus 2 cups of lukewarm milk). Once it was thickened and off the heat I added an egg yolk, some minced-up Gouda (didn't have any Parmesan or Romano in the house), salt, pepper, and nutmeg.
Baked it for about 45 minutes at 350°F and then let it sit on a cooling rack for half an hour before serving.
Bottom layer, in a buttered glass dish: Thinly sliced potatoes.
Second layer: Meat sauce made with sauteed onion and garlic, a pound of ground lamb, half a jar of a good spaghetti sauce, and about half a teaspoon of cinnamon.
Third layer: Eggplant (sliced, salted, and then rinsed and dried 30 minutes later, drizzled with olive oil and pre-baked in the oven for about 20 minutes).
Top layer: Bechamel sauce (1/4 cup unsalted butter and 1/4 cup flour cooked into a roux, plus 2 cups of lukewarm milk). Once it was thickened and off the heat I added an egg yolk, some minced-up Gouda (didn't have any Parmesan or Romano in the house), salt, pepper, and nutmeg.
Baked it for about 45 minutes at 350°F and then let it sit on a cooling rack for half an hour before serving.