Moussaka Recipe
"This Greek casserole is also really delicious the day after, straight out of the fridge for breakfast. Don't ask us how we know this, we just do...."
INGREDIENTS
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8 garlic cloves, finely grated, divided
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½ cup plus 2 tablespoons extra-virgin olive oil
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2 tablespoons chopped mint, divided
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2 tablespoons chopped oregano, divided
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3 medium eggplants (about 3½ pounds total), sliced crosswise into ½-inch-thick rounds
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2½ teaspoons kosher salt, plus more
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½ teaspoon freshly ground black pepper, plus more
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2 pounds ground lamb
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2 medium onions, chopped
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1 3-inch cinnamon stick
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2 Fresno chiles, finely chopped
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1 tablespoon paprika
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1 tablespoon tomato paste
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¾ cup dry white wine
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1 28-ounce can whole peeled tomatoes
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6 tablespoons unsalted butter
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½ cup all-purpose flour
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2½ cups whole milk, warmed
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¾ teaspoon kosher salt
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4 ounces farmer cheese, crumbled (about 1 cup)
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2 ounces Pecorino or Parmesan, finely grated (about 1¾ cups), divided
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3 large egg yolks, beaten to blend
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