Moussaka with Beef

Instructions

1. Step 1

   Heat the oven to 220°C. Arrange the eggplant on rimmed baking sheets, coat with 60 ml olive oil and 8 gr salt, and roast until tender and lightly browned, turning once.

   Timer: 25 min (fixed)

   Ingredients used: 1200.0 gr Eggplant, 60.0 ml Olive Oil, 8.0 gr Salt

   Cookware: Chef Knife, cutting board, rimmed baking sheet

2. Step 2

   Heat 15 ml olive oil in a large skillet over medium heat. Add the onion and cook until softened, then add the garlic and cook until fragrant.

   Timer: 7 min (fixed)

   Ingredients used: 16.0 gr Garlic, 15.0 ml Olive Oil, 300.0 gr Onion

   Cookware: large skillet, wooden spoon

3. Step 3

   Add the beef and cook over medium-high heat, breaking it into small pieces, until browned and no pink remains.

   Timer: 8 min (fixed)

   Ingredients used: 750.0 gr Ground Beef

   Cookware: large skillet, wooden spoon

4. Step 4

   Stir in the tomato paste, then add the wine, crushed tomato, cinnamon, oregano, bay leaf, 6 gr salt, and 2 gr black pepper. Simmer over low heat, uncovered, until thick; discard the bay leaf.

   Timer: 25 min (fixed)

   Ingredients used: 1.0 piece Bay Leaf, 800.0 ml Canned Crushed Tomato, 2.0 gr Dried Oregano, 120.0 ml Dry Red Wine, 2.0 gr Ground Black Pepper, 2.0 gr Ground Cinnamon, 6.0 gr Salt, 30.0 gr Tomato Paste

   Cookware: large skillet, wooden spoon

5. Step 5

   Melt the butter in a medium saucepan over medium heat.

   Timer: 2 min (fixed)

   Ingredients used: 75.0 gr Butter

   Cookware: medium saucepan

6. Step 6

   Whisk in the flour and cook over medium heat until smooth and lightly foaming without browning.

   Timer: 2 min (fixed)

   Ingredients used: 75.0 gr All-Purpose Flour

   Cookware: medium saucepan, whisk

7. Step 7

   Gradually whisk in the milk. Cook over medium heat, whisking frequently, until the béchamel is smooth and thick enough to coat the whisk.

   Timer: 8 min (fixed)

   Ingredients used: 750.0 ml Whole Milk

   Cookware: medium saucepan, whisk

8. Step 8

   Remove the béchamel from the heat and cool briefly. Whisk the eggs with 75 gr Parmesan, the nutmeg, 4 gr salt, and 1 gr black pepper, then gradually whisk this mixture into the béchamel.

   Timer: 5 min (fixed)

   Ingredients used: 2.0 piece Egg, 1.0 gr Ground Black Pepper, 1.0 gr Ground Nutmeg, 75.0 gr Parmesan Cheese, 4.0 gr Salt

   Cookware: medium saucepan, mixing bowl, whisk

9. Step 9

   Reduce the oven to 190°C. Layer half the roasted eggplant in the baking dish, spread over the beef sauce, and cover with the remaining eggplant. Pour over the béchamel and sprinkle with 25 gr Parmesan.

   Timer: 8 min (fixed)

   Ingredients used: 25.0 gr Parmesan Cheese

   Cookware: baking dish

10. Step 10

    Bake at 190°C until deeply golden and the center reaches at least 74°C. Rest before cutting into portions.

    Timer: 45 min (fixed)

    Cookware: baking dish