Classic Greek Moussaka

Instructions

1. Slice the eggplants and layer them in a colander, salting generously between layers. Let them sit for 30–45 minutes so the salt draws out excess moisture and bitterness.
2. Meanwhile, slice the potatoes to the same thickness and set aside.
3. Rinse the eggplant slices and pat them very dry with paper towels. Preheat the oven to 425°F (220°C).
4. Arrange the eggplant and potato slices in a single layer on oiled baking sheets, brushing both sides lightly with olive oil. Roast for 20–25 minutes, flipping halfway through, until golden and tender. Set aside and reduce the oven temperature to 375°F (190°C) for the final bake.
5. While the vegetables roast, make the meat sauce: heat the olive oil in a large skillet or pot over medium heat. Add the onion and cook about 5 minutes until softened, then add the garlic and cook 1 minute more.
6. Add the ground meat, breaking it apart with a spoon, and brown thoroughly, about 8–10 minutes. Drain off any excess fat.
7. Stir in the tomato paste and cook for 1–2 minutes, then pour in the red wine and simmer for a couple of minutes to cook off the alcohol.
8. Add the crushed tomatoes, cinnamon stick, bay leaves, allspice or cloves, sugar, salt, and pepper. Simmer uncovered over low heat for 30–35 minutes, stirring occasionally, until thick with little standing liquid. Remove the bay leaves and cinnamon stick, and adjust seasoning.
9. Make the béchamel: warm the milk in a saucepan until hot but not boiling. In a separate pot, melt the butter over medium heat, then whisk in the flour and cook for about 2 minutes, stirring constantly, until it forms a pale, fragrant paste — do not let it brown.
10. Gradually whisk the warm milk into the butter-flour mixture, a ladleful at a time, whisking continuously to prevent lumps. Keep cooking and stirring for 8–10 minutes, until the sauce is thick enough to coat the back of a spoon.
11. Remove from the heat and stir in the nutmeg and salt. In a small bowl, whisk the egg yolks, then temper them with a spoonful of the hot béchamel. Whisk this back into the pan and return briefly to low heat, stirring until slightly thickened — do not let it boil. Stir in half the grated cheese.
12. To assemble, lightly oil a 9x13-inch baking dish. Layer the potato slices across the bottom and season lightly with salt. Top with half the eggplant slices, then spread the meat sauce evenly over them. Layer the remaining eggplant on top.
13. Pour the béchamel over the top layer, spreading it evenly to the edges of the dish. Sprinkle with the remaining cheese.
14. Bake at 375°F (190°C) for 45–50 minutes, until the top is deep golden and bubbling at the edges.
15. Let the moussaka rest for 20–30 minutes before slicing — this allows the béchamel to set so the pieces hold together.