Moussaka with Eggplant and Beef

Instructions

1. Step 1

   Heat the oven to 220°C and line two rimmed baking sheets.

   Cookware: oven, rimmed baking sheet

2. Step 2

   Coat the eggplant with 3 tbsp (45 ml) olive oil and ⅞ tsp (5 gr) salt, then arrange the slices in single layers on the prepared sheets.

   Ingredients used: 1200.0 gr Eggplant, 45.0 ml Olive Oil, 5.0 gr Salt

   Cookware: rimmed baking sheet

3. Step 3

   Roast the eggplant until tender and lightly browned, turning the slices halfway through.

   Timer: 25 min (fixed)

   Cookware: oven, rimmed baking sheet

4. Step 4

   Heat the remaining 1 tbsp (15 ml) olive oil in a large skillet over medium heat. Add the onion and cook until softened.

   Timer: 5 min (fixed)

   Ingredients used: 15.0 ml Olive Oil, 200.0 gr Onion

   Cookware: large skillet, wooden spoon

5. Step 5

   Add the garlic and cook until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 12.0 gr Garlic

   Cookware: large skillet, wooden spoon

6. Step 6

   Add the beef and cook over medium heat, breaking it apart, until browned with no visible raw patches.

   Timer: 7 min (fixed)

   Ingredients used: 500.0 gr Ground Beef

   Cookware: large skillet, wooden spoon

7. Step 7

   Stir in the tomato paste, oregano, and cinnamon, and cook briefly until aromatic.

   Timer: 1 min (fixed)

   Ingredients used: 2.0 gr Dried Oregano, 1.0 gr Ground Cinnamon, 30.0 gr Tomato Paste

   Cookware: large skillet, wooden spoon

8. Step 8

   Add the tomato, red wine, ⅝ tsp (4 gr) salt, and ¾ tsp (1.5 gr) black pepper. Simmer over medium heat until the sauce is thick and no longer watery.

   Timer: 20 min (fixed)

   Ingredients used: 1.5 gr Ground Black Pepper, 120.0 ml Red Wine, 4.0 gr Salt, 400.0 gr Tomato

   Cookware: large skillet, wooden spoon

9. Step 9

   Reduce the oven temperature to 190°C. Melt the butter in a medium saucepan over medium heat, add the flour, and whisk until smooth.

   Timer: 2 min (fixed)

   Ingredients used: 60.0 gr Unsalted Butter, 60.0 gr Wheat Flour

   Cookware: medium saucepan, oven, whisk

10. Step 10

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

    Timer: 7 min (fixed)

    Ingredients used: 600.0 ml Whole Milk

    Cookware: medium saucepan, whisk

11. Step 11

    Remove the béchamel from the heat and season with the remaining ½ tsp (3 gr) salt, remaining ¼ tsp black pepper, and nutmeg. Let it cool for 5 minutes.

    Timer: 5 min (fixed)

    Ingredients used: 0.5 gr Ground Black Pepper, 0.5 gr Ground Nutmeg, 3.0 gr Salt

    Cookware: medium saucepan, whisk

12. Step 12

    Whisk the eggs in a mixing bowl, gradually whisk in a small portion of the warm béchamel, then return this mixture to the saucepan. Stir in 50 gr Parmesan cheese.

    Ingredients used: 2.0 piece Egg, 50.0 gr Parmesan Cheese

    Cookware: medium saucepan, mixing bowl, whisk

13. Step 13

    Layer half of the roasted eggplant in the baking dish, spread the beef sauce over it, and cover with the remaining eggplant. Pour the béchamel evenly over the top.

    Cookware: baking dish

14. Step 14

    Sprinkle the remaining 30 gr Parmesan cheese over the béchamel. Bake at 190°C until deeply golden and the center reaches 74°C.

    Timer: 35 min (fixed)

    Ingredients used: 30.0 gr Parmesan Cheese

    Cookware: baking dish, oven

15. Step 15

    Rest the moussaka before cutting it into portions and serving.

    Timer: 15 min (fixed)

    Cookware: baking dish