Moussaka-Greek Eggplant Potato Casserole

Step 1

Heat two tablespoons of olive oil in a deep large saucepan and brown the ground meat over high heat, stirring and breaking it with a spoon. After it browns, add the onion, garlic, ground nutmeg, cumin, cinnamon stick, and cloves.Let the onion soften for a few minutes, and add the tomato paste. Stir and cook for two-three minutes and pour in the wine. Let the alcohol evaporate. Add the tomatoes and a teaspoon of sugar and stir. Simmer meat ragu for an hour on low heat.

Step 2

Cut the eggplants into slices about 1 cm / ⅓ inch thick.Sprinkle slices with sea salt, and place them on a colander to drain their liquids for 15 minutes. Pat the eggplants dry.Fry eggplant slices in hot olive oil until they take on color, about 2-3 minutes.Transfer to a wire rack and set aside.

Step 3

Cut the potatoes into 6 mm / ¼ inch thick slices. Place slices into a bowl of water while you slice. When all are done, drain, and pat dry.Fry slices in hot olive oil until they take on color, about 1-2 minutes.Transfer to a wire rack and set aside.

Step 4

Add a layer of potatoes to a baking pan—season with sea salt and pepper. Repeat with another layer of potatoes. Layer the eggplants.You can alternate with a layer of eggplants if you like or add another layer of potatoes and right after layers of eggplant.Remove the cinnamon stick from the meat sauce and pour it evenly over the eggplants.Next, sprinkle a generous amount of grated cheese.

Step 5

Start the bechamel when your meat sauce is done cooking and layering all the other components to the pan.

Step 6

Add the milk and the bay leaf to a saucepan and warm it on medium heat.

Step 7

Melt the butter in a large saucepan. Pour in the flour and cook while stirring with a wooden spoon until the roux takes on a slightly blond color. Gradually pour in the warm milk. Use a which and stir continuously to dissolve any lumps and create a smooth sauce. Remove from heat.Season with sea salt, freshly ground pepper, and nutmeg. Add the yolks and one cup of grated Parmigiano cheese. Reserve the rest of the cheese. Whisk until smooth.

Step 8

Pour the béchamel over the meat in an even layer. Sprinkle the reserved grated cheese on top.Bake for 45 minutes or until the top is golden brown.

Step 9

Let food cool for 15 minutes.Serve with a leafy green salad, feta cheese, and a glass of Cabernet. Enjoy!