Moussaka - Greek Casserole

Total Time: 3 hrs 30 mins Preparation Time: 2 hrs 30 mins Cook Time: 1 hr

Ingredients

• Servings: 12
• 1 lb russet potato (peeled, sliced 1/4 inch thick)
• 4 tablespoons olive oil
• salt
• black pepper
• 2/3 cup unsalted butter
• 1 cup all-purpose flour
• 6 cups milk, hot
• coarse salt
• black pepper
• 1/8 teaspoon nutmeg, freshly grated
• 6 whole eggs, beaten to mix
• 3 tablespoons olive oil, plus more for brushing eggplant
• 1 1/2 lbs lamb, ground
• 2 medium onions, chopped
• 3 garlic cloves, chopped
• 1/2 cup dry red wine
• 1/2 teaspoon cayenne pepper
• 2 teaspoons greek oregano, dried
• 1 teaspoon cinnamon
• 56 ounces italian-style tomatoes, chopped, drained
• 1 tablespoon tomato paste
• 1 pinch ground nutmeg
• 2 1/4 lbs baby eggplants, cut lengthwise into 1/4-inch thick slices
• salt
• black pepper

Recipe

• 1 potatoes:.
• 2 preheat oven to 375 degrees f.
• 3 toss the potatoes with the olive oil in a large bowl.
• 4 put them in a single layer on a baking sheet and season to taste.
• 5 roast until soft and starting to brown, about 35 minutes.
• 6 béchamel sauce:.
• 7 in a medium saucepan melt the butter over medium heat.
• 8 add flour and cook, stirring, about 2 minutes until it starts bubbling but does not color.
• 9 gradually whisk in the hot milk.
• 10 continue whisking for about 6 to 8 minutes until it thickens.
• 11 season with salt, pepper and nutmeg.
• 12 put the eggs in a large bowl.
• 13 whisk the béchamel sauce into the eggs.
• 14 continue whisking for a few minutes until the béchamel has cooled slightly (enough so that the eggs won't curdle).
• 15 cover bowl with plastic wrap.
• 16 make sure to place wrap directly on the surface of the sauce so a skin does not form.
• 17 set aside.
• 18 lamb:.
• 19 heat oil in a large, heavy-bottomed pot over medium-high heat.
• 20 add lamb and sauté until cooked through, breaking up with back of spoon, about 6 minutes.
• 21 add onion and garlic and sauté until tender, about 6 minutes.
• 22 add wine, cayenne pepper, and oregano and cook 2 minutes.
• 23 stir in cinnamon, tomatoes, tomato paste and nutmeg.
• 24 reduce heat to medium.
• 25 cover and simmer until sauce is very thick and reduced to about 6 cups, stirring occasionally, about 60-70 minutes.
• 26 season to taste with salt and pepper. meanwhile, preheat the grill on medium-high heat.
• 27 brush the eggplant slices with oil and season with salt and pepper.
• 28 grill until cooked through and golden, about 2 minutes per side.
• 29 set aside.
• 30 to assemble:.
• 31 preheat oven to 400 degrees f.
• 32 coat a 14x10x2-inch glass baking dish with oil.
• 33 arrange potatoes in bottom of dish.
• 34 arrange half of eggplant slices over potatoes.
• 35 pour half of lamb sauce over.
• 36 arrange another layer of eggplant slices on top.
• 37 pour remaining sauce over.
• 38 pour béchamel sauce over moussaka, covering completely.
• 39 bake moussaka uncovered until bubbling around edges, about 1 hour or until topping is softly set and browned.
• 40 transfer baking dish to rack and let rest 20 minutes before slicing.