Moussaka - Greek Casserole - cooking recipe

Ingredients

Potatoes
1 lb russet potato (peeled, sliced 1/4 inch thick)
4 tablespoons olive oil
salt
black pepper
Bechamel Sauce
2/3 cup unsalted butter
1 cup all-purpose flour
6 cups milk, hot
coarse salt
black pepper
1/8 teaspoon nutmeg, freshly grated
6 whole eggs, beaten to mix
Lamb
3 tablespoons olive oil, plus more for brushing eggplant
1 1/2 lbs lamb, ground
2 medium onions, chopped
3 garlic cloves, chopped
1/2 cup dry red wine
1/2 teaspoon cayenne pepper
2 teaspoons Greek oregano, dried
1 teaspoon cinnamon
56 ounces Italian-style tomatoes, chopped, drained
1 tablespoon tomato paste
1 pinch ground nutmeg
2 1/4 lbs baby eggplants, cut lengthwise into 1/4-inch thick slices
salt
black pepper

Preparation

Potatoes:
Preheat oven to 375 degrees F.
Toss the potatoes with the olive oil in a large bowl.
Put them in a single layer on a baking sheet and season to taste.
Roast until soft and starting to brown, about 35 minutes.
Bechamel Sauce:
In a medium saucepan melt the butter over medium heat.
Add flour and cook, stirring, about 2 minutes until it starts bubbling but does not color.
Gradually whisk in the hot milk.
Continue whisking for about 6 to 8 minutes until it thickens.
Season with salt, pepper and nutmeg.
Put the eggs in a large bowl.
Whisk the bechamel sauce into the eggs.
Continue whisking for a few minutes until the bechamel has cooled slightly (enough so that the eggs won't curdle).
Cover bowl with plastic wrap.
Make sure to place wrap directly on the surface of the sauce so a skin does not form.
Set aside.
Lamb:
Heat oil in a large, heavy-bottomed pot over medium-high heat.
Add lamb and saute until cooked through, breaking up with back of spoon, about 6 minutes.
Add onion and garlic and saute until tender, about 6 minutes.
Add wine, cayenne pepper, and oregano and cook 2 minutes.
Stir in cinnamon, tomatoes, tomato paste and nutmeg.
Reduce heat to medium.
Cover and simmer until sauce is very thick and reduced to about 6 cups, stirring occasionally, about 60-70 minutes.
Season to taste with salt and pepper. Meanwhile, preheat the grill on medium-high heat.
Brush the eggplant slices with oil and season with salt and pepper.
Grill until cooked through and golden, about 2 minutes per side.
Set aside.
To Assemble:
Preheat oven to 400 degrees F.
Coat a 14x10x2-inch glass baking dish with oil.
Arrange potatoes in bottom of dish.
Arrange half of eggplant slices over potatoes.
Pour half of lamb sauce over.
Arrange another layer of eggplant slices on top.
Pour remaining sauce over.
Pour bechamel sauce over moussaka, covering completely.
Bake moussaka uncovered until bubbling around edges, about 1 hour or until topping is softly set and browned.
Transfer baking dish to rack and let rest 20 minutes before slicing.