- Serves 12:
- 2 recipes of my Basic Meat Sauce
- 3 eggplants, cut into 1/2 inch slices
- 3 potatoes, peeled and sliced
- 2 cups parmesan cheese or kefalotiri
- olive oil, for brushing on vegetables
- salt an pepper
- dried oregano
- For the Béchamel sauce:
- 5 cups whole milk
- 3/4 cup olive oil
- 3/4 cup all purpose flour
- salt and pepper
- 1/4 teaspoon nutmeg
- 1 cup grated parmesan cheese
- 2 whole eggs
- 2 egg yolks
Preheat the oven to 475 degrees.
Place the sliced eggplant and potato slices on three baking pans.
Brush the eggplant and potatoes with olive oil and season both sides with salt, pepper and oregano.
Bake 15-20 minutes or until cooked and golden. Do not over cook the eggplant or it will fall apart and begin to melt. Make sure that it becomes golden on both sides.
Prepare your meat sauce and set aside. Make your meat sauce thick, not loose so that your moussaka stays together when ready to serve and it's not soggy.
Make the béchamel sauce by combining the flour and oil in a saucepan over medium heat. Whisk well while cooking a few minutes until toasted.
Slowly add the milk in a few batches, whisking to incorporate so that it is smooth and creamy. Adding the milk all at once will create lumps.
Cook until it comes to a boil and thickens. Season with salt, pepper and nutmeg. Remove from heat.
Whisk the eggs together in a bowl. Add some of the hot milk mixture into the eggs and whisk to temper them so that they don't scramble when added to the cream sauce.
Add the eggs to the sauce and whisk well.
Add the parmesan cheese and mix to combine.
Place the roasted potato slices on the bottom of a 9 x 13 inch baking pan. Use a deep pan. Sprinkle grated cheese over the potatoes.
Top with a layer of roasted eggplant slices and sprinkle grated cheese over them.
Top with the meat sauce and spread.
Make a final layer of roasted eggplant over the meat sauce and top with the béchamel sauce.
Sprinkle any remaining cheese over the sauce if desired.
Adjust oven temperature to 375 degrees.
Bake 45 minutes - 1 hour until the cream is golden brown on top.
Allow to rest for about 45 minutes before slicing so that the pieces hold their shape.
Serve with a nice salad and enjoy!