Greek Moussaka (layered casserole with eggplant and minced meat)

Ingredients:

Casserole

• 3 large eggplants (about 1.8 kg)
• 450 g of minced young lamb or beef
• 1/2 cup plus 2 tablespoons olive oil, plus a little extra for the pan
• Salt and ground black pepper
• 1 large bunch of Swiss chard (cut off stalks, chop leaves)
• 3 tbsp (45 g) butter
• 1 medium onion, chopped
• 3 crushed cloves of garlic
• 1 teaspoon dried oregano
• 1 teaspoon ground cinnamon
• 1/2 tsp. grated nutmeg
• 1/4 cup dry white wine
• 1 can (410 g) of diced tomatoes (drain the juice)
• 2 tbsp tomato paste
• 2 tablespoons Worcestershire sauce
• 2 bay leaves
• 2 tbsp. breadcrumbs
• 1 medium-sized potato, peeled and thinly sliced

Cheese sauce

• 1.5 cups grated Kefalotyri cheese or 1/2 cup grated Parmesan mixed with 1 cup crumbled feta cheese
• 6 tbsp (90 g) butter
• 1/2 cup wheat flour
• 5 cups of milk at room temperature
• A pinch of grated nutmeg
• Salt
• 2 CO eggs plus 3 egg yolks

Preparation:

1. Preheat oven to 230°C (430°F). Trim the eggplants and slice them lengthwise into 1-cm-thick slices. Place them on 2 large foil-lined baking sheets. Brush generously with 1/2 cup olive oil and season with salt and pepper. Bake until tender, about 30 minutes.
2. In a Dutch oven or heavy saucepan, heat the remaining 2 tablespoons olive oil over medium-high heat. Add the chard and season with salt and pepper. Cook, stirring, until wilted, about 4 minutes. Transfer to a colander, let cool, and squeeze out any excess liquid.
   
   Wipe the pan dry, add the butter, and melt over medium-high heat. Add the onion and sauté until golden brown, about 4 minutes. Add the garlic and cook for another minute. Add the lamb, breaking it up into pieces, along with the oregano, cinnamon, nutmeg, 2 teaspoons of salt, and pepper to taste. Cook until lightly browned, about 2 minutes.
3. Add the wine and simmer, stirring, until the meat is cooked through but still slightly pink, another minute. Add the diced tomatoes, tomato paste, Worcestershire sauce, and bay leaves. Bring to a simmer, cover, and cook for 30 minutes.
   
   Meanwhile, lightly grease a 9 x 11-inch casserole pan and sprinkle with breadcrumbs. Place the potato slices in the pan, pat dry with paper towels, and season with salt and pepper.
   
   While the sauce continues to cook, make the cheese sauce: Melt the butter over medium heat. Whisk in the flour and cook until a soft paste forms. Turn off the heat, pour in the milk, add the nutmeg, and 2 teaspoons of salt. Increase the heat again and whisk until the mixture comes to a boil. Remove from the heat again, add 1 cup of cheese, let cool slightly, then whisk in the eggs and egg yolks.
4. Reduce the oven temperature to 180°C. Place half the eggplants on top of the potatoes. Top with half the meat sauce, then half the cheese sauce. Repeat with the remaining eggplants, meat sauce, and cheese sauce.
   
   Pour the cheese sauce over the top, then sprinkle with the remaining 1/2 cup Kefalotyri cheese. Bake the moussaka, uncovered, until the cheese sauce is set and lightly browned, about an hour. Let it rest for 20 minutes before serving.