Moussaka

Name: Moussaka
Ingredients: 3 medium or 2 large red potatoes, sliced 1/4-inch thick; Kosher salt; 1 medium eggplant; 2 tablespoons olive oil; 1/4 teaspoon freshly ground black pepper; 1 onion, chopped; Kosher salt; 1 tablespoon olive oil; 8 ounces ground beef; 2 teaspoons dried oregano; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 3 cloves garlic, minced; 1/2 cup red wine; One 8-ounce can tomato sauce; 5 tablespoons butter; 5 tablespoons flour; 4 cups milk, heated to very warm in microwave; 3/4 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1/8 teaspoon ground nutmeg; Vegetable oil, for greasing; 3/4 cup grated Parmesan

23 ingredients

24 steps

Ingredients

3 medium or 2 large red potatoes, sliced 1/4-inch thick
Kosher salt
1 medium eggplant
2 tablespoons olive oil
1/4 teaspoon freshly ground black pepper
1 onion, chopped
Kosher salt
1 tablespoon olive oil
8 ounces ground beef
2 teaspoons dried oregano
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 cloves garlic, minced
1/2 cup red wine
One 8-ounce can tomato sauce
5 tablespoons butter
5 tablespoons flour
4 cups milk, heated to very warm in microwave
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg
Vegetable oil, for greasing
3/4 cup grated Parmesan

Directions

1

For the vegetables: Preheat the oven to 400 degrees F. Cook the potato slices for 5 minutes (do not cook longer) in heavily salted, boiling water.
2

Meanwhile, slice the eggplant into 1/4-inch slices, brush with the olive oil and sprinkle with 1/2 teaspoons salt and the pepper on both sides.
3

Place on a baking sheet and cook in the oven, 6 to 7 minutes per side.
4

Set aside the potato and eggplant slices for assembly.
5

For the meat sauce: In a large saucepan, sweat the onions with some salt in the olive oil over medium heat.
6

After 5 minutes, add the ground beef and cook until golden brown, 7 to 8 minutes.
7

Add the oregano, cinnamon, nutmeg and garlic, and cook until fragrant.
8

Turn the heat up to high, and then deglaze the pan with the red wine, allowing to bubble and reduce for 1 to 2 minutes.
9

Add the tomato sauce and lower the heat to simmer for 5 minutes.
10

Remove the sauce from the heat and set aside.
11

For the bechamel: In a large saucepan over medium heat, melt the butter and add the flour, whisking to make a paste.
12

Whisk constantly for 2 minutes, allowing the mixture to bubble.
13

Add the warm milk slowly, whisking constantly to avoid lumps.
14

Once the sauce starts to come to a boil, reduce the heat to low and cook until thickened, about 10 minutes, whisking very frequently.
15

Add the salt, pepper and nutmeg, and set aside.
16

For assembling the moussaka: Preheat the oven to 350 degrees F. Before assembling, taste each of the 4 layers and confirm that they are properly seasoned.
17

Grease a 9-by-13-inch baking pan with vegetable oil.
18

Lay out the potato slices, pressing gently into the pan.
19

Sprinkle with 3 tablespoons of the Parmesan.
20

Place the eggplant on top of the potatoes.
21

Sprinkle with another 3 tablespoons of the Parmesan.
22

Spoon the meat sauce on top, followed by 3 more tablespoons of Parmesan.
23

Finish with pouring over the bechamel and top with the last 3 tablespoons of Parmesan.
24

Cover with foil (sprayed lightly with vegetable oil) and bake for 30 minutes, then uncover and continue baking for an additional 30 minutes.