Moussaka

Ingredients

For the vegetables

• 2 large eggplants (aubergines), about 2½ lb (1.1 kg), sliced ⅓ inch (8 mm) thick
• 1 lb potatoes, 450 g, peeled and sliced ¼ inch (5 mm) thick
• ⅓ cup olive oil, 80 ml
• 1 tsp fine salt

For the meat sauce

• 1 tbsp olive oil
• 1 large onion, finely chopped
• 3 garlic cloves, finely chopped
• 1 ½ lb ground lamb or beef, 680 g
• ½ cup dry red wine, 120 ml, optional
• 1 can crushed tomatoes, 14.5 oz (411 g)
• 2 tbsp tomato paste
• 1 tsp ground cinnamon
• ½ tsp ground allspice
• 1 tsp dried oregano
• 1 tsp fine salt
• ½ tsp black pepper
• 2 tbsp fresh parsley, chopped

For the béchamel

• 6 tbsp unsalted butter, 85 g
• ½ cup all-purpose flour (plain flour), 65 g
• 3 cups whole milk, 720 ml, warmed
• ½ tsp fine salt
• ¼ tsp ground nutmeg
• 2 large egg yolks
• ¾ cup Parmesan or kefalotyri cheese, 65 g, grated, divided

Instructions

Roast the vegetables

1. Heat the oven to 425°F (220°C, or 200°C (390°F) fan, gas mark 7). Brush the eggplant and potato slices with the olive oil, season with salt and arrange in single layers on two or three lined sheet pans.
2. Roast for 20 to 25 minutes, turning once, until the eggplant is golden and soft and the potatoes are just tender.

Make the meat sauce

3. Heat the oil in a large skillet over medium heat. Cook the onion for 6 minutes, then add the garlic for 1 minute.
4. Add the meat, increase the heat and cook, breaking it up, until browned. Spoon off excess fat. Add the wine and simmer for 2 minutes.
5. Stir in the tomatoes, tomato paste, cinnamon, allspice, oregano, salt and pepper. Simmer for 20 to 25 minutes, until thick with very little liquid. Stir in the parsley.

Make the béchamel

6. Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 2 minutes. Gradually whisk in the warm milk and simmer, whisking, for 5 minutes, until thick.
7. Remove from the heat and whisk in the salt, nutmeg, egg yolks and half the cheese.

Assemble and bake

8. Reduce the oven to 350°F (180°C, or 160°C (320°F) fan, gas mark 4). Layer the potatoes in the bottom of a 9 x 13-inch (23 x 33 cm) baking dish, then half the eggplant.
9. Spread the meat sauce over the eggplant and top with the remaining eggplant.
10. Pour the béchamel over the top, spread it evenly and sprinkle with the remaining cheese.
11. Bake for 45 to 50 minutes, until the top is deep golden and bubbling.
12. Rest for at least 45 minutes before slicing.