Moussaka

Ingredients

• 4 large eggplants, about 1 1/2 pounds each
• 6 tablespoons Greek olive oil, plus a little for coating the eggplants
• Kosher salt, to taste
• 4 medium onions, chopped
• 6 garlic cloves, chopped
• 1 28-ounce can crushed tomatoes in tomato puree
• 1/4 cup parsley, minced
• 2 teaspoons dried oregano
• 1/2 teaspoon ground cinnamon
• 2 tablespoons red wine vinegar
• 2 pounds ground lamb
• 1/2 cups dry white wine
• Black pepper to taste
• 4 pinches freshly grated nutmeg
• 6 tablespoons unsalted butter
• 4 tablespoons flour
• 2 cups hot, scalded milk
• White pepper, to taste
• 4 eggs
• 10 tablespoons fresh bread crumbs
• 1 cup grated kefalotyri cheese or pecorino Romano