MOUSSAKA

(with permission, from Francine Halvorsen’s “Crowd-Pleasing Potluck,” Rodale Press.)

This layered classic Greek entrée is a little bit of a fuss, but one of the best potluck dishes to add to your list of dependable favorites. Rich and custardy, it is a nice change from lasagna and eggplant parmigiana, though it combines some of the qualities of each.

Yield: 10 servings
Eggplant
2 large eggplants (about 3
Pounds)
Coarse salt
1/2 cup fine, unseasoned dry bread crumbs
1/4 cup extra-virgin olive oil
Meat
3 tablespoons extra-virgin olive oil
1 1/2 onions, diced
4 cloves garlic, minced
2 pounds ground lamb or beef
1 teaspoon dried oregano
1/8 teaspoon ground allspice
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
8 plum tomatoes, chopped, or 1 can (15 ounces) diced tomatoes, drained
1 can (28 ounces) diced tomatoes, drained
2 tablespoons tomato paste

Topping
4 cups plain yogurt
1/4 teaspoon sea salt
Pinch of ground nutmeg
6 egg yolks
3 tablespoons instant flour
Preheat the oven to 360°F.
To make the eggplant:

Cut the eggplants lengthwise into 1/4-inch-thick slices and sprinkle with coarse salt. Arrange layers of eggplant in one large colander or two regular ones and cover with a heavy plate or pan. Let drain in the sink for 2 hours. This step will ensure that the eggplant has a good texture.
To make the meat:

While the eggplant is draining, prepare the meat layer. Heat the olive oil in a heavy skillet over medium heat. Add the onion, garlic, and lamb or beef and sauté until the meat is no longer pink, about 10 minutes. Stir in the oregano, allspice, cloves, and cinnamon and cook until the meat is slightly browned, about 5 minutes. Stir in the tomatoes and tomato paste and simmer for 10 minutes more.
When the eggplant has drained, rinse it thoroughly and press down on it to remove excess water. Lay it out on paper towels to remove all moisture, and dust with the bread crumbs. Heat the oil in large clean skillet over medium-high heat and lightly sauté the eggplant in a single layer until golden brown, about 3 minutes per side. Remove to paper towels as slices cook, adding more oil and eggplant until done.
For the topping:

In a medium bowl, mix together the yogurt, salt, and nutmeg and whisk the egg yolks in, one at a time. Gradually incorporate the flour.
Assemble the dish:

Brush a 10- × 13- × 3-inch baking dish with oil. Lay half of the eggplant slices in the pan, overlapping them. Cover with half of the meat sauce and smooth with a spatula. Repeat with the remaining eggplant and meat sauce. At this point, you can cover it tightly with foil and refrigerate for up to 24 hours.
Bring to room temperature and pour the custard topping over the layered mixture. Smooth with a spatula.
Bake until the top is lightly browned and the custard is set, about 1 hour. Remove the moussaka from the oven and let rest for 10 minutes before cutting.

To serve the dish:

Cut the moussaka in squares like lasagna and serve right from the baking dish.