Shortcut Moussaka

Preparation

1. Step 1

   In a colander, toss the eggplant and 1 teaspoon salt. Drain in the sink for 15 minutes.

2. Step 2

   Heat oven to 450 degrees Toss the eggplant with the oil and spread on a large baking sheet. Roast, turning occasionally, until golden and tender, about 40 minutes. Reduce oven temperature to 400 degrees.

3. Step 3

   Bring 6 cups water, the potatoes and 1 tablespoon salt to a boil in a large pot over high heat. Lower heat and simmer until potatoes are tender, about 20 minutes; drain and return potatoes to the warm pot. In a small bowl, whisk together milk and egg yolk. Mash potatoes with milk-egg mixture, ½ cup cheese, butter, ¼ teaspoon salt and nutmeg. Taste and adjust seasonings if needed.

4. Step 4

   In a very large skillet over medium-high heat, brown the lamb, breaking it up with a fork as it cooks. Season with ¼ teaspoon salt. Push the meat to one side of the skillet and spoon off all but a thin layer of fat from the skillet. Add the onions and cinnamon sticks to the skillet. Cook until the onions are soft, about 5 minutes. Stir the lamb back into the onions and add the garlic and ground clove. Cook 2 minutes more. Stir in the tomatoes, ½ teaspoon salt, and pepper. Cook until tomatoes are soft and the mixture is thick, about 10 minutes. Stir in the eggplant.

5. Step 5

   Spoon into a 9-inch baking dish. Spread the mashed potatoes over the lamb. Sprinkle with bread crumbs and the remaining ¼ cup cheese. Bake until top is golden brown and slightly crusty, about 30 minutes. Cool 10 minutes before serving.