Savory Greek Lamb Moussaka

Ingredients

Featured ingredient: Cinnamon Hazelnut Coffee Single Serve Cups

MEAT SAUCE

• • 4 tbsp olive oil divided
  • 2 medium eggplants
  • 1 large onion finely chopped
  • 4 cloves of garlic finely chopped
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil leaves
  • 1 1/2 pounds ground lamb
  • 3 tbsp tomato paste
  • 1/2 cup brewed Door County Cinnamon Hazelnut Coffee single serve cups
  • 1/2 cup red wine
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh cracked black pepper
  • 1/2 teaspoon fresh grated nutmeg

BECHAMEL SAUCE

• • 3 tbsp butter
  • 3 tbsp all purpose flour
  • 2 cups half and half
  • 1/2 cup grated parmesan cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh cracked black pepper
  • 1/4 teaspoon fresh grated nutmeg
  • 2 large eggs beaten

Instructions

1. Preheat oven to 350 degrees F.
2. Cut the eggplants into 1/2 inch slices lengthways, place them onto oiled baking sheets, brush with olive oil, bake for approximately 25 minutes until soft and golden.
3. Meanwhile place remaining olive oil into a large skillet over medium high heat, add onions, cook until soft about 5 minutes, add the garlic, cinnamon, oregano, basil, cook for 2 more minutes
4. Add lamb brown well, then add tomato paste, the Door County Coffee, wine, salt, pepper and nutmeg. Bring to a simmer, reduce heat to low, cook for 30 to 40 minutes until most of the liquid has evaporated, meanwhile make Bechamel Sauce.
5. In medium saucepan over medium heat melt butter, stir in flour, add half and half gradually, stirring until thickened.
6. Remove from stove and stir in the cheese, salt pepper and nutmeg. Allow to cool slightly, add eggs. Arrange 1/3 of the eggplant slices on the bottom of a 9 inch by 9 inch pan, top with 1/2 the meat mixture, repeat these layers, finishing with top layer of eggplant.
7. Top with Bechamel Sauce, Bake for 45 minutes until lightly browned, Preparation Time 45 minutes, Total Time: 1 hour 40 minutes, serving size 8