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Ingredients
Lamb:
- 1/4 cup dried currants
- 1/4 cup Greek extra-virgin olive oil, divided
- 1 pound ground lamb
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/8 teaspoon cayenne
- Kosher salt and freshly ground black pepper
- 1 large yellow onion, halved and thinly sliced
- 1 red bell pepper, stemmed, cored, and thinly sliced
- 1 serrano chile, finely diced
- 5 cloves garlic, finely chopped
- 2 tablespoons tomato paste
- 1 cup red wine
- 1 (28-ounce can) plum tomatoes, pureed until smooth with their juices
- 1/4 cup chopped fresh flat leaf parsley, plus more for garnish
- 2 tablespoons chopped fresh oregano
- Honey, if needed
Eggplant:
- 1 1/2 cups canola oil
- 1 1/2 pounds eggplant, cut crosswise into 14-thick slices
Bechamel Sauce:
- 6 tablespoons unsalted butter
- 1/2 cup flour
- 2 1/2 cups milk
- 1 bay leaf
- 1/8 teaspoon freshly grated nutmeg
- 3 egg yolks
- 1/2 cup soft goat cheese
- 1 cup grated Romano
- 1 lemon, zested
Description
Food Network Invites You To Try This Moussaka Recipe From Bobby Flay.
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