Traditional Lamb Moussaka

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

Preheat oven to 450ºF / 230ºC.

Toss the drained eggplant with the olive oil and spread on a large baking sheet. Roast, turning occasionally, until golden and tender, about 30 to 40 minutes. Reduce oven temperature to 400º F / 200ºC.

While the eggplant is roasting, bring 6 cups of water, the potatoes and 2 teaspoons salt to a boil in a large pot, set over high heat. Reduce heat and simmer until potatoes are fork 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 mixture, 1/2 cup Parmesan cheese, butter, and nutmeg. Set aside.

In a large skillet over medium-high heat, brown the lamb, breaking it up with a wooden spoon as it cooks. Season with salt. Push the lamb to one side of the pan and drain most of the fat from the skillet. Add the onions and cinnamon sticks to the skillet and cook until the onions are soft and translucent, about 5 minutes. Combine the lamb and onions; add the garlic and ground clove. Cook for 2 minutes. Stir in the tomatoes and tomato paste, season with salt and pepper. Cook until tomatoes are soft and the mixture is thick, about 10 minutes. Stir in the eggplant and raisins.