Moussaka

Ingredients

• 2 large eggplant (about 2 1/2 pounds total), sliced 1/2-inch thick
• 1 tbsp. kosher salt, divided
• 1/4 c. olive oil, divided
• 1 tsp. ground black pepper, divided
• 4 medium yukon gold potatoes, peeled and sliced 1/4-inch thick
• 1/2 c. unsalted butter
• 2 cloves garlic, grated
• 2/3 c. all-purpose flour
• 2 tsp. kosher salt
• 1/4 tsp. ground nutmeg
• 5 c. warm whole milk
• 1 1/2 c. grated pecorino romano cheese, divided
• 2 large egg yolks, room temperature
• 2 tbsp. olive oil
• 1 large yellow onion, chopped
• 3 cloves garlic, finely chopped
• 1 tbsp. tomato paste
• 2 lb. lean ground beef (90/10)
• 1/2 c. red wine
• 1 28-ounce can crushed tomatoes
• 1 1/2 tsp. kosher salt
• 2 tsp. chopped fresh oregano, plus more to serve
• 1 bay leaf
• 1/4 tsp. ground cinnamon
• 1/4 tsp. crushed red pepper flakes
• 1/4 tsp. ground black pepper
• Cooking Spray

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