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Ingredients

For the casserole:

• 3 large eggplants (about 4 pounds)
• 1/2 cup plus 2 tablespoons extra-virgin olive oil, plus more for the pan
• Kosher salt and freshly ground pepper
• 1 large bunch Swiss chard, stems trimmed and leaves chopped
• 3 tablespoons unsalted butter
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 pound ground lamb or beef
• 1 teaspoon dried oregano
• 1 teaspoon ground cinnamon
• 1/2 teaspoon freshly grated nutmeg
• 1/4 cup dry white wine
• 1 14.5-ounce can diced tomatoes, drained
• 2 tablespoons tomato paste
• 2 tablespoons Worcestershire sauce
• 2 bay leaves
• 2 tablespoons dry breadcrumbs
• 1 medium all-purpose potato, peeled and thinly sliced

For the cheese custard:

• 6 tablespoons unsalted butter
• 1/2 cup all-purpose flour
• 5 ups whole milk, at room temperature
• Pinch of freshly grated nutmeg
• Kosher salt
• 1 1/2 cups grated kefalotiri cheese or
• 1/2 cup grated parmigiano-reggiano mixed with 1 cup crumbled feta
• 2 large eggs plus 3 egg yolks

Description

Food Network Invites You To Try This Moussaka Recipe From Food Network Magazine.

Food Network