Moussaka

Intro

Often described as Greek Lasagna. Don’t sleep on it.

Directions

1. Preheat oven to
2. Slice potatoes quarter inch thickness. Rinse and dry. Toss with olive oil and salt and pepper.
3. Lay them out on a baking sheet with parchment paper. Roast for 20 minutes, or until tender.
4. Do the same with eggplant or zucchini if using those, but roast only for 10 minutes.
5. Prepare your meat sauce. Dice an onion and saute in a large stainless steel pot with oil until translucent. Add minced garlic and saute for another minute. Add the mince meat and cook until the water evaporates and there are no lumps. Stir periodically and season.
6. Create a well in the center and add tomato paste. Toast it and mix with the meat. Add tomatoes and cook until softened.
7. Deglaze with wine and incorporate. Add or substitute some beef stock if needed. Throw in cinnamon and all spice. Cook on low heat for at least 45 minutes, with a cartouche.
8. When there is 15 minutes left on the sauce, begin preparing the bechamel. Melt the butter and add the flour. Stir until well combined and continue stirring vigorously for a minute, forming a paste.
9. Add the milk about 1 cup at a time, whisking until it incorporates. Continue adding until the heated mixture is the consistency of a custard. Add the nutmeg and salt and allow it to cook on a low heat, stirring occasionally.
10. Once the meat sauce is ready, remove the cartouche and turn the heat up, until any remaining water evaporates.
11. Begin assembling. Potatoes or eggplant on bottom, then zucchini if using. Then add the meat sauce.
12. Add Parmesan to the bechamel and stir until incorporated. Remove from heat. Toss in the egg yolk and stir vigorously to combine without cooking the egg. Carefully pour the sauce over the meat, using a rubber spatula to spread it evenly. Sprinkle additional Parm on top.
13. Allow this to set while preheating the oven to
14. Roast for 1 hour, uncovered. Allow to rest for 20 minutes before serving.