Lamb and Eggplant Moussaka
recipe courtesy of our friend, Tom Meyers

INGREDIENTS

2 large eggplants
olive oil
1 large oniron
3 cloves of garlic
2 pounds ground lamb
2 cups tomato sauce
1/8 tsp cinnamon
1/3 cup fresh parsley chopped
salt and pepper

1/4 cup panko bread crumbs
5 TBS butter
4 TBS flour
3 cups milk
1/8 tsp nutmeg

DIRECTIONS

Preheat oven to 350 degrees,
Slice eggplants 1/4 inch thick
Place slices on baking sheet, brush with olive oil, season with salt and pepper.
Bake for 20 to 25 minutes. Set aside.

Chop onions and garlic, fry in some olive oil.
Add lamb and cook thoroughly, drain excess fat.
Stir in tomato sauce, cinnamon and chopped parsley. Set aside.

In a saucepan, melt butter, add flour, stir to make a roux.
Add warm milk, whisk, season with nutmeg and cook until thickened.

Use a 9 x 13 pan to layer eggplant, sauce mixture, and top with bechemel sauce.
Smooth the sauce, sprinkle breadcrumbs, bake for 45 minutes.

When Tom shared this dish with us, we tasted several Pinot Noirs. The structure and flavor of our 2024 Lemberger should pair perfectly with this dish!