Lamb Moussaka

Preheat oven to 350 degrees.

To prepare the eggplants: Cut off the stems, remove the skin with a vegetable peeler, and cut lengthwise into 1/2-inch-thick slices. Season all the pieces of eggplant with salt and pepper on both sides. Coat a large skillet with oil and heat over a medium flame. Fry the eggplant slices in a single layer, turning once, until brown on both sides. Do this in batches, adding more oil as necessary. Transfer to paper towels to drain; set aside.

To prepare the potatoes: Bring a large pot of salted water to a boil. Add potatoes; cook until barely tender, about 12 minutes. Set aside to cool. To prepare cream reduction: Pour heavy whipping cream into a heavy-duty skillet. Let simmer over medium heat for 20 minutes, whisking frequently until slightly thickened. Set aside.

Add a little more oil to the pan and toss in the onion, garlic, oregano, orange zest and parsley. Cook and stir until soft and fragrant, about 3 minutes. Add the ground lamb, stirring to break up the meat; season with salt and pepper, and toss in the cinnamon stick. Stir in the tomato paste and hand-crushed tomatoes. Simmer until the liquid has evaporated, stirring occasionally. Remove from heat.

Line the bottom of a 9- by 13-inch glass or ceramic baking dish with 1/3 of the eggplant slices; they should completely cover the bottom. Spread 1/2 of the meat sauce over the eggplant and even it out with a spatula. Cover with potato slices. Pour 1 cup of cream reduction over potatoes, sprinkle with 1/2 of the goat cheese and 1/3 Gruyère, and then repeat the layers again, ending with a final layer of eggplant slices and any leftover cheese. Cover the top with a thin layer of breadcrumbs. Bake the moussaka for 30 to 40 minutes or until the top is golden. Let cool 10 minutes before serving.