Moussaka
Serves 6
Ingredients
For the Eggplant
- 2 large eggplants, about 2 lbs total
- 1 tbsp kosher salt for seasoning
- ½ cup olive oil
- 1 tbsp kosher salt for spice mixture
- 1 tbsp black pepper
- 1 tbsp garlic powder
For the Potatoes
- 2 lbs (about 4-5) medium potatoes (Yukon Gold suggested)
- pot of cold water (enough to cover potatoes by 1")
- ½ tsp salt
For the Meat Mixture
- 1½ lbs lean ground beef (can also use lamb)
- 3 tbsp light olive oil, divided
- 2 cups (about 1 large) yellow onion, chopped
- 2 cups tomato sauce
- ½ cup red wine
- 1 cup (1-2 large) tomatoes, seeded & diced
- 3 cloves garlic, chopped
- 1 tbsp fresh chopped oregano
- 1 cinnamon stick
- ⅛ tsp ground nutmeg
- pinch of kosher salt
- pinch of black pepper
- ¼ cup chopped parsley
For the Béchamel
- 4 cups whole milk
- ½ yellow onion, peeled
- 1 bay leaf
- 3 whole cloves
- 5 tbsp unsalted butter
- 5 tbsp all-purpose flour
- pinch of salt
- pinch of white pepper
- ⅛ tsp grated nutmeg
- 4 large eggs, lightly beaten
- 2½ cups shredded mozzarella cheese
Equipment
- 9" x 12" baking dish
How-to
Cook Eggplant & Potatoes
- Using a sharp peeler or paring knife, partially peel the eggplants, leaving strips of peel about 1” wide around the eggplant. After eggplant is peeled, slice into ½” planks (slices) lengthwise
- Place eggplant slices on a paper-towel lined baking sheet and salt them liberally on each side
- Let them sit for at least 15-20 minutes to 1 hour. The process removes some of the moisture and helps to remove some of the bitterness of the eggplant
- Meanwhile, preheat oven to 350º
- Place Yukon Gold potatoes with the skins on in a pot of cold water (enough to cover the potatoes by 1") and ½ tsp salt. Bring to a boil, cooking for 30 minutes or until potatoes are tender, not mushy, but still slightly undercooked in the middle
- Drain the water and allow potatoes to cool slightly
- With a knife remove skin from potatoes and slice into ½” planks (slices) lengthwise. Set aside for assembly
- Transfer eggplant to the sink and wash over cool water. Pat dry on clean paper towels
- Lightly brush eggplant with olive oil on both sides, and season both sides with a mix of 1 tbsp each kosher salt, black pepper and garlic powder
- Roast on a baking sheet in the oven for 15-20 minutes or until lightly browned. Let cool and set aside for assembling
Cook Meat Mixture
- Heat 1 tbsp oil in a sauté pan on medium-high
- Add ground beef (or lamb) and brown well. Remove from heat, drain grease, and set aside
- Return pan to the stove and add 2 tbsp of oil. Add onions and cook until slightly caramelized, about 5-10 minutes
- Return meat to the pan with garlic, tomato sauce, diced tomatoes, wine, oregano, nutmeg, cinnamon stick, salt and pepper. Cover and simmer for about 20 minutes until thickened
- Remove from heat, stir in parsley and set aside for assembling. Make sure to remove cinnamon stick prior to use
Make Béchamel Sauce
- Add milk, onion piqué (½ onion half studded with 3 whole cloves and bay leaf) to a saucepan. Bring up to a scald (just shy of a boil) over medium-high heat, then shut off heat. Remove the onion (make sure cloves and bay leaf are removed as well)
- Melt butter in a separate heavy bottomed saucepan on medium heat
- Whisk in flour. The mixture should resemble wet sand, cooking about 1 minute
- Slowly whisk in milk mixture one ladle at a time, whisking continuously until incorporated. Allow sauce to cook on low heat, stirring constantly, until thick and just about to come to a boil. It will take about 5 minutes
- Season with a pinch of salt, white pepper and grated nutmeg and whisk to incorporate
- Remove from heat, let cool 2-3 minutes
- Gradually stir in cheese while whisking, then slowly add the beaten eggs, again while whisking
Assemble & Bake
- Preheat oven to 350º
- In a lasagna pan or casserole dish approximately 9" X 12", lay half of the eggplant on the bottom in a solid layer, trimming the eggplant to fit, if needed
- Spread meat mixture evenly over eggplant, followed by an even layer of potatoes
- Layer the rest of the eggplant atop the potatoes, then spread the white sauce evenly over the top. Bake casserole for 40 minutes, uncovered on a cookie sheet (to catch any potential spillover) until browned on top and bubbly
- Remove from oven, slice and serve immediately
Note: Components can be prepared up to 1 day ahead, then assembled and baked
Recipe complements of
Phyllis Kaplowitz
Executive Chef, Bakers' Best Catering