Moussaka With Potatoes

Instructions

1. Step 1

   Heat the oven to 220°C. Line two baking sheets with parchment paper.

   Cookware: baking sheet, oven, parchment paper

2. Step 2

   Toss the potato slices with 1 ¼ tbsp (20 ml) olive oil, ⅜ tsp (2 gr) salt, and 0.5 gr black pepper. Arrange in a single layer and roast until tender and lightly browned.

   Timer: 25 min (fixed)

   Ingredients used: 0.5 gr Ground Black Pepper, 20.0 ml Olive Oil, 700.0 gr Potato, 2.0 gr Salt

   Cookware: baking sheet, mixing bowl, oven

3. Step 3

   Coat the eggplant with 2 tbsp (30 ml) olive oil, ⅜ tsp (2 gr) salt, and 0.5 gr black pepper. Arrange in a single layer and roast until soft and lightly browned.

   Timer: 25 min (fixed)

   Ingredients used: 700.0 gr Eggplant, 0.5 gr Ground Black Pepper, 30.0 ml Olive Oil, 2.0 gr Salt

   Cookware: baking sheet, mixing bowl, oven

4. Step 4

   Heat 1 ¾ tbsp (25 ml) olive oil in a large skillet over medium heat. Add the onion and cook until soft and translucent.

   Timer: 6 min (fixed)

   Ingredients used: 25.0 ml Olive Oil, 200.0 gr Onion

   Cookware: skillet, wooden spoon

5. Step 5

   Add the garlic and tomato paste. Stir over medium heat until the paste darkens slightly.

   Timer: 2 min (fixed)

   Ingredients used: 12.0 gr Garlic, 30.0 gr Tomato Paste

   Cookware: skillet, wooden spoon

6. Step 6

   Add the ground beef, ⅝ tsp (4 gr) salt, and 0.5 gr black pepper. Cook over medium-high heat, breaking up the meat, until well browned and at least 71°C internally.

   Timer: 8 min (fixed)

   Ingredients used: 600.0 gr Ground Beef, 0.5 gr Ground Black Pepper, 4.0 gr Salt

   Cookware: skillet, wooden spoon

7. Step 7

   Pour in the red wine and simmer over medium heat, scraping up the browned residue, until the liquid is reduced by about half.

   Timer: 3 min (fixed)

   Ingredients used: 120.0 ml Red Wine

   Cookware: skillet, wooden spoon

8. Step 8

   Stir in the crushed tomato, oregano, and cinnamon. Simmer uncovered over low heat until the meat sauce is thick, then remove it from the heat.

   Timer: 15 min (fixed)

   Ingredients used: 400.0 gr Canned Crushed Tomato, 2.0 gr Dried Oregano, 1.0 gr Ground Cinnamon

   Cookware: skillet, wooden spoon

9. Step 9

   Melt the butter in a saucepan over medium heat. Whisk in the flour and cook until smooth and pale golden.

   Timer: 2 min (fixed)

   Ingredients used: 60.0 gr All-Purpose Flour, 60.0 gr Butter

   Cookware: saucepan, whisk

10. Step 10

    Gradually whisk in the warm milk. Cook over medium heat until the béchamel is thick and smooth, then season with ⅝ tsp (4 gr) salt, 0.5 gr black pepper, and the nutmeg.

    Timer: 7 min (fixed)

    Ingredients used: 0.5 gr Ground Black Pepper, 1.0 gr Ground Nutmeg, 700.0 ml Milk, 4.0 gr Salt

    Cookware: saucepan, whisk

11. Step 11

    Remove the béchamel from the heat and let it stand briefly. Gradually whisk a spoonful of the warm sauce into the beaten eggs, then whisk the egg mixture back into the saucepan.

    Timer: 3 min (fixed)

    Ingredients used: 2.0 piece Egg

    Cookware: mixing bowl, saucepan, whisk

12. Step 12

    Whisk 50 gr Parmesan into the béchamel until evenly incorporated.

    Ingredients used: 50.0 gr Parmesan Cheese

    Cookware: saucepan, whisk

13. Step 13

    Reduce the oven temperature to 190°C. Arrange the roasted potatoes across the bottom of the baking dish, cover with the roasted eggplant, and spread the meat sauce evenly on top.

    Cookware: baking dish, oven

14. Step 14

    Spread the béchamel evenly over the meat sauce and sprinkle with the remaining 30 gr Parmesan.

    Ingredients used: 30.0 gr Parmesan Cheese

    Cookware: baking dish

15. Step 15

    Bake until deeply golden, bubbling around the edges, and at least 74°C in the center.

    Timer: 40 min (fixed)

    Cookware: baking dish, oven

16. Step 16

    Let the moussaka rest before cutting it into portions and serving.

    Timer: 20 min (fixed)

    Cookware: baking dish