Eggplant and Spinach Moussaka

Ingredients:

• 12-16oz, eggplant peeled and sliced into ¼ inch slices
• coarse sea salt 
• 8 oz malabar spinach, ribbon cut and steamed
• 12-16 oz red, white or blue potatoes, sliced into ¼ inch thick slices
• 1 small onion, finely chopped
• 3 medium shallots, finely chopped
• 1 pound ground beef, pork, lamb or lentils (cooked)
• 3 cloves garlic, minced
• 1/8 cup fresh oregano leaves measured, then minced
• 1/8 cup dry red wine
• 1 tablespoon tomato paste
• ½ cup crushed ground cherries (roughly chop in food processor)
• 2 tablespoons minced fresh parsley leaves and stems
• 1/4 cup water
• 5/8 cup flour
• 3 Tbsp butter
• freshly ground black pepper
• 1 1/4 cups milk (for non-dairy option Ripple pea milk works well)
• 1 egg, lightly beaten
• 1 cup grated Kefalotiri cheese, or Parmesan or Romano

Directions:

1. Sprinkle coarse salt in a large flat dish. Lay down eggplant in a single layer on top of salt. Sprinkle the top of the eggplant with additional salt. If there are additional slices, create a second layer, sprinkling the eggplant with salt. Let sit for 30 minutes. Rinse the salt off the eggplant. Then let the eggplant sit in water for another 30 minutes. Preheat the oven to 375. Remove the eggplant from the water. Cook the slices of eggplant until softened and slightly golden brown. Remove from oven.
2. Heat 1.5 tablespoons of the butter in a large skillet and, when melted, add the onion and shallots. Cook until tender, about 4 minutes. Add the ground meat or lentils , garlic, and oregano and cook, stirring to break up any lumps, until meat is browned and alliums have softened., 4 to 6 minutes. 
3. Add the red wine and cook until evaporated. Add the tomato paste and cook, stirring, for 1 minute. Add the crushed ground cherries, water and parsley and cook, stirring occasionally, until almost all liquid is evaporated, 5 to 10 minutes. Season, to taste, with salt and pepper and set aside.
4. In a medium saucepan melt the remaining 1.5 tablespoons of butter and, when hot, whisk in the flour and cook, stirring, for 2 to 3 minutes. Gradually whisk in the milk, stirring until smooth and thick. Season with salt, to taste, and whisk in the egg. Stir in 1/4 cup of the cheese and set aside, covered, while you assemble the casserole.
5. Set the oven to 350 degrees F. Lightly grease a 8×8 casserole dish and place the sliced potatoes in the bottom of the dish in an even layer. Top with half of the eggplant slices, half of the steamed spinach, and half of the meat or lentil sauce. 
6. Spoon 1/3 cup of the bechamel sauce evenly over the meat sauce and sprinkle with 1/4 cup of the cheese. Repeat the layers. Sprinkle with the remaining cheese. Bake, uncovered, until golden brown on the top and heated throughout, 45 minutes. Let stand for at least 40 minutes before cutting into squares and serving.