Beef Moussaka

Beef Moussaka

For the Eggplant:

2-3 eggplants, cut in rounds about ⅓ inch thick

kosher salt and freshly ground black pepper

olive oil

For the Meat:

olive oil

1½ pounds ground beef

2 cups yellow onion, small diced

4-5 garlic cloves, minced

3 tablespoons tomato paste

1 teaspoon ground cumin

1 teaspoon dried oregano

1 teaspoon ground coriander

½ teaspoon ground cinnamon

2 bay leaves

1 cup white wine

1 28-ounce can crushed tomatoes

2 cups beef stock

For the Bechamel:

4 tablespoons butter

4 tablespoons all-purpose flour

3 cups milk

freshly grated nutmeg, about ⅛ teaspoon

1 cup finely grated parmesan cheese

Line 2 rimmed baking sheets with wire racks. Salt the eggplant on both sides and let sit until it releases its liquid, about 30 minutes. Rinse the eggplant and dry well.

Heat your oven to 425˚F. Using the same rimmed baking sheets and wire racks, brush the eggplant on both sides with a little olive oil. Roast until tender and golden brown. Set aside and let cool while you make the meat sauce and bechamel.

For the meat sauce, heat a drizzle of olive oil in a Dutch oven or similar pan. Once the pan is hot, add the ground beef and cook until just starting to turn golden brown. If your pan is on the smaller side, you may need to work in batches. Season the meat with salt and pepper while it’s cooking.

If there is a lot of fat left in your pan from browning the beef, drain all but 2 tablespoons of it. Add the onions and garlic and cook until tender and translucent. Add the tomato paste and cook, stirring often, until the paste is a dark red. Add the spices and toast until fragrant, 1-2 minutes. Add the canned tomatoes and beef broth. Season to taste with salt and pepper. Bring to a simmer and let cook for 30 minutes or do help thicken the sauce. Once ready, set aside while you make the bechamel.

Layer and cook the Moussaka:

Preheat your oven to 375˚F.

Spray your baking dish with nonstick cooking spray. Begin by placing a layer of eggplant into your baking dish, tuck the eggplant in snuggly so no visible holes remain. Top the eggplant with the meat mixture, leaving enough space for more eggplant and bechamel. Top the meat sauce with another layer of eggplant. Spread the bechamel over the top eggplant.

Bake the moussaka until warm throughout and golden brown on top. Let cool slightly before serving.