Moussaka

Ingredients

Vegetables:

• 1 ¾ lb (800 g) white potatoes, peeled and cut into slices ⅛ inch (3 mm) thick on a mandoline (about 4 medium potatoes)
• 6 tbsp (90 ml) olive oil
• 2 medium eggplants, cut into rounds ½ inch (1 cm) thick
• 2 garlic cloves, chopped
• 1 ½ tsp dried oregano

Meat Filling:

• 1 ½ lb (675 g) ground lamb or medium-lean ground beef
• 1 tbsp (15 ml) olive oil
• ¼ tsp ground cinnamon
• 1 pinch cayenne pepper
• 2 onions, chopped
• 2 garlic cloves, chopped
• 1 tbsp (15 ml) tomato paste
• 2 tsp sweet paprika
• ½ cup (125 ml) dry white wine
• 1 can (28 oz/796 ml) whole plum tomatoes

Béchamel:

• 6 tbsp (85 g) butter
• ½ cup (75 g) unbleached all-purpose flour
• 2 ½ cups (625 ml) milk
• ⅛ tsp ground nutmeg
• ½ cup (35 g) grated fresh Pecorino cheese
• 2 egg yolks

Directions

For the Vegetables:

1. With one rack in the lower third and a second rack in the upper third, preheat the oven to 425°F (220°C).
2. In a 13 × 9-inch (33 × 23 cm) baking dish, toss the potatoes with 1 tbsp (15 ml) of the oil. Season with salt and pepper. Spread the potatoes out in the baking dish.
3. In a large bowl, combine the eggplants, garlic, oregano and remaining oil. Season with salt and pepper. Spread the mixture out on a non-stick or parchment paper-lined baking sheet, letting the eggplant slices overlap slightly.
4. Bake the potatoes on the lower rack of the oven and the eggplant on the upper rack for 30 minutes or until the eggplant slices are tender and golden and the potatoes are starting to soften.
5. Let cool. Cover the potatoes with the eggplant mixture. Set aside. Reduce the oven temperature to 375°F (190°C).

For the Meat Filling:

1. Meanwhile, in a large, deep skillet over high heat, cook the ground meat in the oil with the cinnamon and cayenne, breaking the meat up with a wooden spoon until browned, about 8 minutes. Season with salt and pepper. Drain the meat through a strainer set over a bowl. Remove 3 tbsp (45 ml) of the cooking fat from the bowl and place in the skillet.
2. In the same skillet over medium heat, lightly brown the onions in the cooking fat, stirring often, about 5 minutes. Add the garlic and continue to cook for 2 minutes while stirring. Add the tomato paste and paprika. Cook for 1 minute while stirring. Deglaze with the wine and let reduce until almost dry. Add the tomatoes and crush them with a wooden spoon. Return the ground meat to the skillet and mix well. Simmer for 15 minutes or until the mixture thickens. Adjust the seasoning. Spread over the eggplant layer in the baking dish.

For the Béchamel:

1. In a pot over medium heat, melt the butter. Add the flour and cook for 1 minute while whisking. Whisk in the milk and nutmeg. Bring to a boil while whisking. Simmer gently for 1 minute or until the sauce thickens. Remove from the heat.
2. Add the Pecorino and egg yolks to the pot. Mix well. Adjust the seasoning. Pour the béchamel over the meat filling and spread out using a spatula (see note). Bake on the upper rack of the oven for 20 minutes or until the béchamel is golden. Finish off under the broiler, if desired. Let sit for 15 minutes before serving.

Note: You can assemble and refrigerate the moussaka the night before you plan to cook it. In this case, add 10 to 15 minutes to the baking time.