Potato Moussaka

Preparation

Prep Time: 10min | Cook Time: 45min

Eggplants

1. Lay the cut eggplants on a wire rack and sprinkle both sides with salt and allow the eggplants to sit for 20 minutes. Rinse with water and lay on a paper towel to slightly dry the eggplants.
2. Preheat oven to 200C.
3. Place the eggplants on a baking sheet lined with parchment paper and brush the eggplants lightly with oil, and bake for 15 minutes and flip the eggplants halfway through the cooking process for even browning.
4. Set aside.

Tomato Meat Sauce

1. Heat the olive oil in a sauce pot and sauté the onions, and garlic until aromatic.
2. Toss the ground beef in and cook until it changes slightly caramelized. Add the tomato paste in and mix well.
3. Pour the red wine in pan to deglaze and lift the flavor in the pot. Simmer until the wine has slightly evaporated.
4. Add the whole peeled tomatoes, cinnamon bark, bay leaves, and brown sugar.
5. Simmer for about 25 minutes.
6. Season with salt and pepper.
7. Set aside.

Greek Bechamel Sauce

1. Melt the butter in a sauce pot and add the flour in to make a roux.
2. Cook the roux for about 5 minutes and add cold milk slowly while whisking continuously to prevent lumps.
3. Bring to a boil, this would thicken the mixture.
4. Remove the bechamel from the stove and stir the egg yolks, nutmeg, and cheese in. Season with salt and pepper.
5. Set aside.

Assembly

1. In a deep baking dish, butter the bottom of and sides of the baking dish. Put a layer a layer of the frozen potato slices then half of the eggplants. Pour the tomato meat sauce in and make sure to spread them out evenly.
2. Add another layer of the frozen potato slices, then another layer of the eggplants and top with bechamel.
3. Top with grated cheese.
4. Bake in a 185C oven until it turns golden brown. This would take about 45 minutes.
5. Take out of the oven and allow for it to rest on a counter for a bit so that the bechamel would set.
6. Cut into serving pieces and serve warm.