Moussaka

Ingredients

• 3 eggplants (about 2 1/4 pounds total), peeled in a striped pattern, cut lengthwise into 1/4-inch-thick slices
• 1/2 cup olive oil, plus more for greasing (118 ml)
• Salt and pepper, to taste
• 1 Tbsp unsalted butter (14.8 ml)
• 1 pound lean ground lamb (454 g)
• 2 onions, chopped
• 3 garlic cloves, minced
• 1/4 tsp ground cinnamon (1.2 ml)
• 1/8 tsp ground allspice (0.6 ml)
• 1/2 tsp dried oregano (2.5 ml)
• 1 bay leaf
• 1 Tbsp dried parsley (14.8 ml)
• 1 (14-ounce) can diced tomatoes, undrained
• 2 Tbsp tomato paste (29.6 ml)
• 1/2 cup dry red wine (118 ml)
• 1 1/2 cups crumbled feta cheese, divided (355 ml)
• Béchamel Sauce
• 4 cups milk (946 ml)
• 1/2 cup unsalted butter (118 ml)
• 6 Tbsp all-purpose flour (88.7 ml)
• 2 tsp salt (9.9 ml)
• 1/2 tsp ground nutmeg (2.5 ml)
• White pepper, to taste
• 1/2 cup grated Parmesan cheese (118 ml)
• 2 large egg yolks