Beef Moussaka ​
Servings: 12
Ingredients
  • cooking spray
  • 2 pounds asian eggplants, unpeeled, cut into 1-inch pieces
  • 2 pounds yukon gold potatoes, unpeeled, cut into 1/2-inch pieces
  • 1/4 cup olive oil
  • kosher salt and freshly ground black pepper
  • 1 medium yellow onion, chopped
  • 2 tablespoons tomato paste
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon powdered garlic
  • 1/2 teaspoon ground ginger
  • 2 pounds lean ground beef
  • 1 cup red wine
  • 1/4 cup red wine vinegar
  • kosher salt and freshly ground black pepper
  • 1/2 cup chopped fresh flat-leaf parsley, plus more for garnish
  • 4 cups 1-percent milk
  • 1/2 cup all-purpose flour
  • pinch nutmeg
  • kosher salt
  • 2 cups grated parmesan
  • cooking spray
Directions
Step 1 Preheat the oven to 400 degrees F. Spray a rimmed baking sheet with cooking spray. Toss the eggplants, potatoes, essential olive oil, 1/2 cup water, and 1/2 teaspoon each salt and pepper in a huge bowl, then spread the vegetables on the baking sheet. Roast until tender, about 45 minutes, tossing the vegetables about halfway through. Reserve.
Step 2 Meanwhile, make the Meat Sauce: Heat the essential olive oil in a huge nonstick skillet over medium heat. Add the onions and cook, stirring, until soft and starting to brown, 5 to 7 minutes. Add the tomato paste, oregano, cinnamon, garlic, and ginger; stir quickly to toast spices evenly. Once fragrant, add 1/2 cup water to the pan and stir to mix, scraping up any brown bits. Add the beef to the pan, stirring with a wooden spoon to break it up, and cook until lightly browned 8 to ten minutes. Add your wine, vinegar, 1 teaspoon salt, and some grinds of pepper. Cook before the meat is fully cooked and the juices are reduced slightly about five minutes. Remove from heat, stir in the parsley, and reserve.
Step 3 Make the Bechamel: Put the milk and flour in a little saucepan and whisk before the flour is dissolved. Place the pan over medium heat and whisk continually until the mixture involves a boil; continue steadily to whisk until thick enough to coat the trunk of a spoon, 10 to 12 minutes. Add the nutmeg and 1/2 teaspoon salt. Remove from heat and whisk in 3/4 cup of the Parmesan; reserve.
Step 4 Assemble the Moussaka: Spray a 3-quart baking dish with cooking spray. Spread the eggplants and potatoes underneath of the dish, layer the meat sauce evenly over the vegetables, top with the bechamel, and sprinkle with the rest of the 1/4 cup of Parmesan. Bake, uncovered before the top is browned and slightly puffed 35 to 40 minutes. Garnish with parsley and serve hot.
Step 5 Make-Ahead Tip: The unbaked casserole could be covered and refrigerated overnight before baking. The baked casserole could be frozen for 14 days; cover with foil and reheat at 350 degrees F until hot, 35 to 45 minutes.