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Greek Moussaka

Ingredients

  1. 3 eggplants, cut into 1/2 inch slices
  2. 3 potatoes, peeled and sliced
  3. 2 cups parmesan cheese or kefalotiri
  4. olive oil, for brushing on vegetables
  5. salt and black pepper to taste
  6. 2 Bay leaves
  7. 1/4 teaspoon ground cinnamon
  8. dried oregano

For the Béchamel sauce:

  1. 5 cups whole milk
  2. 3/4 cup olive oil
  3. 3/4 cup all purpose flour
  4. salt and pepper
  5. 1/4 teaspoon nutmeg
  6. I cup grated parmesan cheese
  7. 2 whole eggs
  8. 2 egg yolks

For the Meat Sauce:

  1. 1 onion, finely chopped
  2. 5-6 garlic cloves, grated
  3. 1/4 cup olive oil
  4. 2 pounds lean ground beef
  5. 1 teaspoon salt
  6. Freshly ground black pepper to taste
  7. 1 15oz can crushed tomatoes

Instructions

  1. Preheat the oven to 425°F, 220 °C.
  2. Place the potato slices on a baking tray. Drizzle 3-4 tablespoons of olive oil over them and season both sides with salt, pepper, and oregano.
  3. Bake 20-25 minutes or until fork-tender and golden.
  4. Slice the eggplants and layer them in a colander or on a tray. Sprinkle salt on top of each of the layer of eggplant and set aside for 20-30 minutes.
  5. Prepare the meat sauce: Place the onion in a large skillet along with the olive oil and sprinkle with a pinch of salt. Cook over medium heat for 10 minutes or until soft and golden. Add the garlic and warm through for a few seconds. Add the ground
  6. beef, salt, pepper, and crushed tomatoes. Rinse the can with a cup of water and add it to the skillet. Cover and cook for about 20 minutes or until the sauce is very thick. Taste and adjust the seasoning. Add the oregano and set aside.
  7. Cook the eggplant: Pat the eggplant dry with. a paper towel. Heat a large skillet over medium-high heat and add a layer of olive oil to cover the bottom of the pan. Pan-fry the eggplant slices until soft and golden on all sides. Drain them on a tray that has been lined with paper towels.
  8. Make the béchamel sauce by combining the flour and oil in a saucepan over medium heat. Whisk well while cooking a few minutes until toasted
  9. Slowly add the milk in a few batches, whisking to incorporate so that it is smooth and creamy. Adding the milk all at once will create lumps.
  10. Cook until it comes to a boil and thickens. Season with salt, pepper and nutmeg.
  11. Remove from heat.
  12. Whisk the eggs together in a bowl. Add some of the hot milk mixture into the eggs and whisk to temper them so that they don't scramble when added to the cream sauce.
  13. Add the eggs to the sauce and whisk well.
  14. Add the parmesan cheese and mix to combine.
  15. Place the roasted potato slices on the bottom of a 9 x 13 inch baking pan. Use a deep pan. Sprinkle grated cheese over the potatoes.
  16. Top with a layer of roasted eggplant slices and sprinkle grated cheese over them.
  17. Top with the meat sauce and spread.
  18. Make a final layer of roasted eggplant over the meat sauce and top with the béchamel sauce.
  19. Sprinkle any remaining cheese over the sauce if desired.
  20. Adjust oven temperature to 400 °F, 200 °C.
  21. Bake 45 minutes - 1 hour until the cream is golden brown on top.
  22. Allow to rest for about 45 minutes before slicing so that the pieces hold their shape.
  23. Serve with a nice salad and enjoy!

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