Ingredients

Meat sauce

• 2 pounds ground beef
• 2 Tablespoons olive oil
• 1 chopped onion
• 4 chopped garlic cloves
• 1 teaspoon allspice
• 1 teaspoon black pepper
• 1 teaspoon white pepper
• 5-6 leaves of fresh basil
• 1 Tbsp dried oregano
• 2 Tbsp tomato paste
• 1/2 cup red wine or balsamic vinegar
• Juice from half up to fully squeezed lemon (to taste)
• Salt to taste

Bechamel sauce

• 2/3 stick unsalted butter
• 1/2 cup flour
• 1 teaspoon salt
• 1 medium carton of heavy cream
• 3 cups milk
• 4 egg yolks
• 1/2 teaspoon ground nutmeg

The moussaka

• 3 large globe eggplants – peeled
  
• 1/2 cup salt
• Pot of water
• 5-6 Yukon gold or other yellow potatoes – peeled
  
• 1 cup grated Parmesan
• Olive oil

Prepare the Potatoes and Eggplant

• EGGPLANT – Peel eggplant and slice into 1/4 inch rounds.
  • Brine the eggplant with the 1/2 cup salt mixed intowater in a large pot or container.
  • Soak for5 15-20 minutes

• POTATOES – As the eggplants are brining, peel the potatoes

•  Boil potatoes whole in salted water until slightly tender. – – you want them undercooked, but no longer crunchy. 15-20 minutes
  
• Set aside – you will slice the potatoes into 1/4 inch rounds later when layers are created

Prepare the Meat

• Brown the meat and onions
• Add the garlic, allspice, basil, black pepper, oregano and tomato paste.
• Add the red wine and mix well.
• Bring the sauce to a simmer, reduce the heat and continue to simmer gently, uncovered for 20 minutes.
• Add the lemon juice. Mix well and taste. If the sauce needs more acidity, add more lemon juice.

Set the sauce aside.

Cook the Eggplant

• Strain brine and let egg plant drip dry.
• Put back into container.
• Toss eggplant with enough cooking oil to lightly coat entirety of each round
• Cook in iron skillet or large frying pan until partially translucent on each side (appox 2 minutes on each side over med-high heat)
• Place cooked rounds on tray or plate with paper towel for use building Moussaka (below)

(preheat oven to 350 degrees)

Prepare the Béchamel Sauce

• Heat milk and heavy cream in a pot on medium heat until steamy (about 160 degrees). Do not let simmer.
• Heat the butter in a small pot over medium heat. When the butter has completely melted, slowly whisk in the flour.
• Little by little, pour in the steamy milk, stirring constantly. It will set up and thicken dramatically at first, but keep adding milk and stirring, the sauce will loosen.
• Return the heat to medium.
• Add about a teaspoon of salt and white pepper
  
• Put the egg yolks in a bowl and whisk to combine.
• Temper the eggs so they don’t scramble when you put them into the sauce.
  • Using two hands, one with a whisk, the other with a ladle, slowly pour in a couple ladle’s worth of the hot béchamel into the eggs, whisking all the time. Slowly pour the egg mixture back into the béchamel while whisking the mixture.
•  Keep the sauce on very low heat, do not let simmer or boil.

Finish the Moussaka

• Ensure oven is 350°F.
• Layer a casserole with the potatoes, overlapping slightly.
• Next add a layer of eggplant slices (use just half of the slices).
• Cover the eggplant slices with the meat sauce.
• Layer remaining eggplant slices on top of the meat.
• Sprinkle half the parmesan cheese on top.
• Ladle the béchamel over everything in an even layer.
• Sprinkle the rest of the parmesan cheese on top.
• Bake for 30-45 minutes, or until the top is nicely browned.
• Let the moussaka cool for at least 15 minutes before serving.