eggplant from the oven, but leave the oven on if you
are baking the lasagna right away.
- Meanwhile, make the meat layer: Heat 1
tablespoon of ghee in an 8-inch cast-iron skillet over
medium heat. Add the onions, garlic, lemon slices,
oregano, and parsley. Cook, stirring often, until the
onions are soft, about 3 minutes. Add the ground lamb
and mushrooms. Stir to crumble the meat. Add the salt,
pepper, nutmeg, and cinnamon stick, then stir in the
tomato sauce. Simmer, uncovered, for 10 minutes, then
remove from the heat. - Remove half of the meat mixture from the skillet
and place a layer of eggplant slices over the remaining
meat mixture in the skillet. Top the eggplant layer with
the rest of the meat mixture, then add another layer of
eggplant. Set the skillet aside. - Make the cheese sauce: In a saucepan over low
heat, combine the ¼ cup of ghee and the broth. When
the ghee is melted, whisk in the egg yolks, feta cheese,
and nutmeg and stir just until combined. Beat the egg
whites until stiff, then fold them into the sauce. Pour the
cheese sauce over the eggplant in the skillet. - Place the skillet in the oven and bake the
moussaka for 30 to 40 minutes, until the top is golden.
Let cool for 10 minutes before serving. Garnish with
oregano leaves and a drizzle of melted ghee.