Eggplant Moussaka

Adapted from a recipe seen in "Cuisine At Home" Issue No. 79 - Feb. 2010

For "Crust":

1/8 cup each Parmesan and Mozzarella

For Meat Mixture:

1 1/2 lb ground meat (beef, turkey, chicken, etc.)

1 1/2 - 2 lbs eggplant, cubed (8 cups)

2 cups shredded spinach

1 lb potatoes, diced (2 cups)

1 cup diced onion

2 Tbsp. minced garlic

1 tsp. dried oregano leaves

1/4 tsp. cinnamon

1/4 cup dry wine

1/4 cup dark vinegar

1 can crushed tomatoes (14 oz.)

Kosher salt and ground black pepper to taste

For the Béchamel:

1/2 cup stick unsalted butter

1/4 cup all-purpose flour

2 cups milk (or milk substitute such as soy, almond, etc.)

1/2 cup grated parmesan cheese

pinch of nutmeg

2 eggs

Preheat oven to 350 F. Set Flexipan Mold of Choice on Perforated Baking Sheet.

Cook meat in Demarle Difference Pan over medium heat until brown, about 4 minutes. Drain fat from meat; return meat to skillet. Add eggplant, spinach, potatoes, onions, garlic, oregano, and cinnamon; simmer 15 minutes. Stir in wine and cook uncovered until liquid evaporates, 1-2 minutes. Stir in tomatoes; simmer to reduce juices. Season with salt and pepper.

Melt butter for the béchamel in a Demare Difference Sauce Pan over medium heat. Whisk in flour; cook 1 minute. Add milk, bring to a boil and whisk until thickened. Remove pan from heat and add 1/2 cup parmesan and nutmeg.

Whisk eggs in a bowl and add some of the hot milk mixture to the eggs; whisk to combine. Whisk egg mixture into milk mixture in pan.

Spread "crust" of permesan and mozzarella in the bottom of the pan. Then layer meat mixture on top of that. Top with béchamel. Bake until top is just turning golden, approx. 40 min. Remove moussaka from over; allow it to cool on a cooling rack for 20 minutes before turning out into a serving dish.