Most Moussaka recipes call for lamb but I prefer beef. This dish takes over 2 hours to prepare, but the outcome is well worth it.
Yields: 12 Servings
6 pounds Potatoes peeled cut into 1/2" slices
6 medium Globe eggplants
sea salt
olive oil
4 medium chopped onions
2 1/2 lbs ground beef or lamb
3 cups chopped ripe tomatoes with juice (or canned diced tomatoes)
3 cloves garlic minced
6 whole cloves
1/2 teaspoon ground cinnamon or a small stick about 1" long.
1/8 teaspoon ground allspice
2 bay leaves
2 cups parmigiano reggiano (or shredded parmeasean cheese - not grated)
1 cup bread crumbs
1/2 cup dry red wine
3 tablespoons tomato paste
freshly ground pepper
– Bechamel sauce –
5 tablespoons of all purpose flour
4 tablespoons of unsalted butter (1/2 stick)
2 cups hot whole milk
salt
pepper
2 egg yolks beaten
PREPARE EGGPLANT
Wash eggplants and trim off stems. Peel all of skin off, then cut lengthwise into 1/2" slices. Put slices in a large bowl or on a tray, sprinkle liberally with salt and let sit for 30 minutes. Rinse well, drain and pat dry. Brush slices lightly on both sides with olive oil and run them under the broiler on an ungreased cookie sheet until lightly browned and soft. Remove and set aside to cool.
PREPARE MEAT SAUCE
Preheat frying pan over low
When the pan is hot, add 2 tablespoons of oil and increase the heat to medium low. Saute the onions with a wooden spoon until onions are translucent. Add the meat and continue to saute until lightly browned. Add tomatoes, 1/2 the breadcrumbs, salt, pepper, garlic, cinnamon, cloves, bay leaves, allspice, wine and tomato paste and mix well. Reduce heat, cover and simmer till all the liquid has been absorbed - about 45 minutes to an hour.
Note: if there is still liquid in the pan, continue to simmer uncovered, stirring to prevent sticking, until the mixture is as dry as possible. To prevent the final dish from having too much moisture this step is crucial.
When dry, remove the cloves, bay leaves and cinnamon stick (if used) and set sauce aside uncovered until ready to use.
PREPARE BECHAMEL SAUCE (prepare this while the sauce is simmering)
In a saucepan, melt the butter on low heat. As soon as it melts, add the flour and stir with a wooden spoon until there are no lumps, and increase the heat to medium low. Add the milk slowly, stirring constantly with a whisk, and continue stirring until the sauce begins to thicken, creamy without being too thick. Remove from heat and stir in salt, pepper to taste. Stir in the egg yolks and return to the heat, whisking briskly until well blended. Remove from heat and set aside till ready to use.
BUILD THE MOUSSAKA
Lightly oil a baking or roasting pan and sprinkle bottom with remaining 1/2 cup of breadcrumbs. Add layers of potatoes, then place a layer of eggplant slices on the potatoes (it’s ok to overlap) and spread the meat mixture evenly on top. Cover with the remaining eggplant slices and carefully pour the bechamel sauce evenly over the top.
Bake at 350 for 30 minutes, then sprinkle the cheese over the top and continue to cook for another 15-30 minutes till golden brown.
Remove the moussaka from the oven and allow to cool for 20-30 minutes. Moussaka is traditionally eaten warm, not hot, and can also be eaten at room temperature. Like many Greek dishes, this is even better the next day.