Moussaka With Eggplant and Peppers and Yogurt Béchamel

Ingredients

• 1 pound baking potato peeled cut into 1/4-inch-thick slices
• 0.3 teaspoon pepper black divided
• 1 stick cinnamon (3-inch)
• 0.5 cup currants dried
• 0.3 cup cooking wine dry red
• 2 large egg yolks 
• 1.5 pound eggplant 
• 0.3 cup flour all-purpose
• 3 large bell peppers green
• 0.3 teaspoon ground nutmeg 
• 1.8 teaspoons kosher salt divided
• 1 pound lamb lean
• 1.5 cups milk 1% low-fat
• 1 Dash nutmeg 
• 3 tablespoons olive oil 
• 1.5 cups onion chopped
• 2 teaspoons dash of pepper red crushed
• 3 ounces romano cheese extra-sharp grated
• 1 pound tomatoes peeled chopped
• 32 ounce carton yogurt plain low-fat

Equipment

• bowl
• frying pan
• baking sheet
• paper towels
• sauce pan
• oven
• knife
• whisk
• baking pan
• aluminum foil
• broiler
• ziploc bags
• spatula
• measuring cup
• broiler pan

Directions

1. Place eggplant in a large bowl; sprinkle with 1 teaspoon salt.
2. Let stand 30 minutes. Rinse and drain; pat dry with paper towels.
3. Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 10 minutes.
4. Scrape into a bowl using a rubber spatula; cover and refrigerate.
5. Preheat broiler.
6. Place half the eggplant slices on a broiler pan coated with cooking spray; broil 6 minutes on each side or until lightly browned. Repeat procedure with the remaining eggplant.
7. Cut bell peppers in half lengthwise; discard seeds and membranes.
8. Place pepper halves, skin sides up, on a broiler pan; flatten with hand. Broil 15 minutes or until blackened.
9. Place in a zip-top plastic bag; seal.
10. Let stand 15 minutes; peel.
11. Place the potato slices on a broiler pan coated with cooking spray; broil 7 minutes per side or until golden on both sides.
12. Arrange potato slices in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Top with eggplant slices. Arrange bell pepper halves over eggplant.
13. Heat a large nonstick skillet over medium-high heat.
14. Add lamb; saut 5 minutes or until browned, stirring to crumble.
15. Drain well; return to pan.
16. Add onion; saut 5 minutes. Stir in tomato and next 5 ingredients (tomato through cinnamon stick); bring to a boil. Reduce heat, and simmer 8 minutes.
17. Sprinkle with 1/2 teaspoon salt and 1/8 teaspoon black pepper; discard cinnamon stick. Spoon over bell pepper halves.
18. Preheat oven to 40
19. Lightly spoon the flour into a dry measuring cup, and level with a knife.
20. Combine the olive oil and flour in a large saucepan over medium heat, stirring with a whisk. Cook for 3 minutes, stirring frequently.
21. Combine the drained yogurt and milk.
22. Add the yogurt mixture to flour mixture, stirring continuously; cook until thick (do not boil).
23. Remove from heat; stir in 3/4 cup cheese, 1/4 teaspoon salt, 1/8 teaspoon black pepper, dash of nutmeg, and egg yolks.
24. Spoon the sauce over the lamb mixture; spreading carefully, run a knife around outside edge to allow sauce to run into dish (dish will be very full).
25. Place on a foil-lined baking sheet.
26. Bake at 400 for 45 minutes or until golden brown and bubbly.
27. Let stand 20 minutes.