1. Peel and slice eggplant, and slice into pieces 1/2 inch thick; sprinkle with sea salt and allow to sit and drain in a colander. Rinse eggplant with water; pat dry and mince. 2. Cook lamb and onion in olive oil in a large nonstick skillet until meat is browned. Add potato, garlic, salt, pepper, cinnamon and nutmeg, cooking until potato is browned. Add tomatoes, tomato paste and vinegar along with water and cook until potato is done, then place in a large casserole dish or lasagna pan. 3. Add more oil to nonstick skillet, and cook eggplant in two batches, until browned and tender, adding 1/2 cup dry red wine at the end of each cooking cycle and allowing the wine to cook in and absorb. 4. Mix together cooked eggplant with sauce in pan, and spread evenly. 5. Add butter to skillet along with flour and whisk into a roux; add milks and seasonings, and cook, stirring, until thickened. astir in cheese and remove from heat. 6. Add 1/2 cup bechamel sauce to the eggs, whisking quickly to temper them and keep them from scrambling in the bechamel sauce, then add egg/sauce mixture to the bechamel sauce and finish whisking. 7. Spread bechamel sauce over meat sauce. 8. Bake moussaka uncovered for 35-40 minutes at 350°F or until bechamel sauce is set. 9. Allow casserole to rest about 15 minutes before serving (I serve the salad course while waiting). ---------------------------------------------------------------------------
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