Golden-Crowned Lamb Moussaka

Salt the eggplant slices on both sides and let them sit in a colander for 20 minutes to draw out moisture. Pat dry with paper towels.

Preheat oven to 400 degrees F. Brush eggplant slices lightly with olive oil and arrange on sheet pans. Roast for 20 minutes, flipping halfway, until golden and tender. Reduce oven to 350 degrees F.

While eggplant roasts, make the lamb ragout: Heat olive oil in a large skillet over medium-high heat. Add the ground lamb and cook, breaking it up, until browned (about 7-8 minutes). Drain excess fat, leaving about 1 tablespoon.

Add the diced onion and cook until softened, about 5 minutes. Add garlic and cook 1 minute more. Pour in the red wine and let it reduce by half.

Stir in crushed tomatoes, tomato paste, cinnamon, allspice, oregano, salt, and pepper. Simmer on low for 15 minutes until thickened. Remove from heat.

Make the bechamel: Melt butter in a saucepan over medium heat. Whisk in flour and cook for 2 minutes. Gradually whisk in warm milk, stirring constantly to prevent lumps. Cook until the sauce thickens enough to coat the back of a spoon, about 5-6 minutes. Remove from heat, stir in nutmeg, salt, and white pepper. Let cool slightly, then whisk in the egg yolk and half the cheese.

Assemble the moussaka in a 9x13-inch baking dish: layer half the eggplant slices on the bottom, spread all the lamb ragout over them, then layer the remaining eggplant on top. Pour the bechamel evenly over everything and sprinkle with remaining cheese.

Bake at 350 degrees F for 35-40 minutes until the top is deeply golden and bubbling. Let rest for 15 minutes before slicing -- this resting time is essential for clean slices.