Moussaka

Directions

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   1.
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   Take the sliced eggplant and transfer it all into a colander in the sink.
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   Sprinkle salt liberally all over the eggplant, then let it sit for an hour.
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   The salt draws out a lot of the moisture so the moussaka doesnt get soggy.
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   It also takes out a lot of the bitterness to make the eggplant perfect for baking.
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   2.
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   When the hour is up, preheat the oven to 400 F and line 3 large rimmed baking sheets with aluminum foil.
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   In a large shallow bowl, whisk the eggs and buttermilk together.
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   Get the breadcrumbs into another large, shallow bowl.
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    Take the first eggplant slice and dip it into the egg mixture first, then coat it in breadcrumbs before transferring it to the baking sheet.
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    Repeat with the rest of the eggplant to fill all three sheets in a single layer.
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    3.
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    Bake the eggplant for 30 minutes to get it super flavorful and tender.
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    While it bakes, prepare the bechamel sauce according to my related recipe (see my TastyKitchen recipe box or related blog link).
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    It takes about 25 minutes total.
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    Once the bechamel sauce is cooking, its time to make the super fragrant meat mixture for the moussaka.
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    4.
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    Take a large rondeau pan and heat some olive oil in it over medium high heat.
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    Add the ground beef and let it get completely brown as you break it up with a spoon.
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    Then the onion, garlic, cilantro and mint go in.
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    Stir and heat to get fragrant for 30 seconds.
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    Season the mixture with the cinnamon, salt, nutmeg and coriander and mix it all well.
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    Add the tomato paste and red wine and let them both cook off for a minute.
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    Lastly, pour in the marinara sauce and let the whole mixture simmer and meld for 10-15 minutes.
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    It should be done at the same time as the bechamel sauce!
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    Take both the bechamel sauce and meat mixture off of the heat and set them aside.
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    5.
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    The eggplant should be done at this point too.
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    Take it out of the oven and reduce the oven heat to 350 F. Its time to just put this baby together!
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    Take a large lasagna pan and lightly grease the bottom with olive oil.
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    Evenly distribute the breadcrumbs on top of the olive oil.
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    Layer the first tray of eggplant on top of the breadcrumbs, then layer half of the meat mixture on top of the eggplant.
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    Finish the layer with about 1/4 cup of the freshly grated Parmesan.
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    6.
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    Repeat this with the next tray of eggplant, the remaining meat mixture and another 1/4 cup of Parmesan.
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    Finish the assembly with the last of the eggplant on top.
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    Pour the bechamel sauce on top of the layers and spread it out evenly, then sprinkle the last of the Parmesan evenly on the very top.
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    Get the assembled moussaka into the oven for about 45 minutes.
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    7.
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    The bechamel should get golden with little brown spots when the moussaka is done.
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    Take it out of the oven and let it cool for about 5 minutes.
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    Then cut out the desired sized portions and serve immediately!