Moussaka

INGREDIENTS

• 1/4 cup Greek extra-virgin olive oil, divided
• 1 bay leaf
• 1 red bell pepper, stemmed, cored, and thinly sliced
• 1/8 teaspoon freshly grated nutmeg
• 1 pound ground lamb
• 1 (28-ounce can) plum tomatoes, pureed until smooth with their juices
• 3 egg yolks
• 2 tablespoons tomato paste
• 1/8 teaspoon cayenne
• 1 cup grated Romano
• Kosher salt and freshly ground black pepper
• 2 1/2 cups milk
• 1 large yellow onion, halved and thinly sliced
• 1 serrano chile, finely diced
• 1/4 cup chopped fresh flat leaf parsley, plus more for garnish
• 1/4 cup dried currants
• 1/2 teaspoon ground ginger
• Honey, if needed
• 6 tablespoons unsalted butter
• 2 tablespoons chopped fresh oregano
• 1 cup red wine
• 1/4 teaspoon ground allspice
• 5 cloves garlic, finely chopped
• 1/2 cup soft goat cheese
• 1/2 teaspoon ground cinnamon
• 1 lemon, zested
• 1/2 cup flour
• 1 1/2 pounds eggplant, cut crosswise into 14-thick slices
• 1 1/2 cups canola oil