Classic Greek Eggplant Moussaka

Ingredients

• 3 to 4 eggplants (about 4 pounds)
• Kosher salt, to taste
• 1/3 cup olive oil, divided
• 1 pound potatoes, peeled and boiled in salted water
• 8 large eggs, whites and yolks separated
• 2 cups plain breadcrumbs, divided

For the Meat Filling:

• 1 1/2 pounds ground beef, or lamb
• 2 large onions, finely diced
• 2 cloves garlic, minced
• 1/2 cup dry red wine
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1/4 cup fresh parsley, chopped
• 2 tablespoons tomato paste
• 1 cup crushed tomatoes
• 1 teaspoon sugar
• Kosher salt, to taste
• Freshly ground black pepper, to taste

For the Béchamel Sauce:

• 8 ounces (1 cup) unsalted butter
• 1 cup all-purpose flour
• 4 cups milk, warmed
• 1 pinch ground nutmeg

For Topping the Casserole:

• 1 cup grated kefalotyri cheese, Parmesan, or Pecorino Romano
• Steps to Make It
• Prepare the Vegetables
• Gather the ingredients for the vegetables.
• Using a sharp vegetable peeler, partially peel the eggplants, leaving strips of peel about 1 inch wide around the eggplant. Slice the eggplant into 1/2-inch slices.
• Place the eggplant slices in a colander and salt them liberally. Cover with an inverted plate and weigh down the plate with a heavy can or jar. Place the colander in the sink and let the eggplants brine for 1 hour or a minimum of 15 to 20 minutes.
• While the eggplants are brining, cut the potatoes into 1/4-inch slices. Set aside.
• Preheat the oven to 400 F. Line two baking sheets with aluminum foil and lightly grease with some of the olive oil. Rinse the eggplant slices with abundant water and dry with paper towels. Reserve. Add a splash of water to the egg whites and beat them lightly with a fork. Place breadcrumbs on a flat plate.
• Dip the rinsed and dried eggplant slices in the beaten egg whites and then dredge them lightly in the breadcrumbs, coating both sides. Save a handful of breadcrumbs for assembling.
• Place the breaded eggplant slices on the foil-lined baking sheets. If you can’t fit all the eggplant on the sheets, then you will need to cook them in batches. Bake for 30 minutes, turning them over once during cooking. When the eggplant is tender and lightly browned in places, set them aside and keep the oven on.
• Make the Meat Filling
• Gather the ingredients for the meat filling.
• In a large sauté pan, add 2 tablespoons of olive oil and brown the ground beef until the pink color disappears. Add the diced onions and sauté the mixture until the onions are translucent, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute.
• Add wine to the pan and allow it to simmer and reduce a bit. Add the cinnamon, allspice, parsley, tomato paste, crushed tomatoes, and sugar. Stir well.
• Allow the sauce to simmer, uncovered, for approximately 15 minutes so that excess liquid can evaporate. It should be a dry and chunky sauce. Season to taste with salt and pepper.
• Make the Béchamel Sauce
• Gather the ingredients for the sauce.
• In a large saucepan, melt butter over low heat. Add the flour to the melted butter, whisking continuously to make a smooth, lump-free paste. Let the flour cook for a minute but do not allow it to brown.
• Add warmed milk to the mixture in a steady stream, whisking continuously. Simmer over low heat until the sauce thickens a bit. Do not bring it to a boil.
• Whisk the 8 egg yolks in a small bowl. Remove the sauce from the heat and stir in beaten egg yolks and a pinch of nutmeg. Return to medium heat and stir until sauce thickens, 5 to 6 minutes. It should be thick but pourable. Season with salt and set aside.
• Assemble the Moussaka
• Gather the eggplants, potatoes, meat sauce, béchamel, the reserved handful of breadcrumbs, and cheese. Lightly grease a large, deep baking pan (a lasagna pan works perfectly). Sprinkle the bottom of the pan with breadcrumbs.
• Leaving a 1/4-inch space around the edges of the pan, place the potatoes in a layer on the bottom. Top with a layer of half of the eggplant slices.
• Add the meat sauce on top of the eggplant layer and sprinkle with 1/4 of the grated cheese. Top with another layer of eggplant slices and sprinkle once again with 1/4 of the grated cheese.
• Pour the béchamel sauce over all, being sure to allow the sauce to fill the sides and corners of the pan. Smooth the béchamel on top with a silicone spatula and sprinkle with remaining 1/2 cup grated cheese.
• Bake for 45 minutes at 400 F or until béchamel sauce is a nice golden brown color. Allow it to cool for 15 to 20 minutes before slicing and serving. Enjoy.