Kevin's Famous Moussaka

By kevkev227

Moussaka is a special dish for me personally...not only because I love Greek food, but it is also a reminder (or maybe even a sort of tribute) to two very important people in my life. It was my mother's favorite meal and the dish my wife ordered on our first date. Since I love Moussaka and it invokes special memories for me I have been working on perfecting this recipe for a while now. This recipe is the result of a lot of trial and even some error...I think it is perfect now.

Ingredients

• MEAT SAUCE:
• 1 large eggplant
• 2 large russet potatoes
• 1/2 cup olive oil
• Salt to taste
• 2 to 3 tablespoons olive oil
• 1 pound ground beef
• 1/2 cup tomato paste
• 1/2 cup tomato puree
• 1/2 cup red wine
• 1 bay leaf
• 1 tablespoon dry oregano
• 1 tablespoon garlic powder
• 1/2 teaspoon allspice
• 1 teaspoon honey
• Salt, to taste
• BECHAMEL SAUCE:
• 6 tablespoons butter
• 1/2 cup flour
• 2 1/2 cups milk
• 1/2 cup Parmigiano-Reggiano cheese, grated
• 3 egg yolks
• 1/4 teaspoon grated nutmeg
• 1/4 teaspoon cinnamon
• TOPPING:
• 1/3 cup Pecorino-Romano cheese, grated

Details

Servings 6
Preparation time 60mins
Cooking time 100mins

Preparation

Step 1

Preheat oven to 350°F.

Cut potatoes into slices about 1/3 inch thick. Place on cookie sheet, drizzle with 1/4 cup of olive oil. Bake for approximately 22 minutes, or until fork tender. Broil for 2-3 minutes or until slightly golden.

Cut eggplant into slices about 1/3 inch thick. Place on cookie sheet, drizzle with remaining 1/4 cup of olive oil. Bake for approximately 15 minutes, or until fork tender. Broil for 2-3 minutes or until slightly golden.

Lower oven to 400°F.

Layer eggplant in casserole dish. Next layer the potatoes over the eggplant.

In medium skillet, on medium heat, add olive oil and heat for 1-2 minutes, add ground beef. Saute for approximately 4-5 minutes, while breaking up with a spatula. Drain liquid and add tomato paste and seasonings. Blend until combined and add tomato purée. Mix well and sauté for 6-8 minutes turning every few minutes until slightly caramelized. Add wine to deglaze pan. Add honey, mix well and sauté for an additional 3-4 minutes. Layer meat sauce over potatoes.

In medium skillet, over medium heat, melt butter. Add flour and cook for about 30 seconds while whisking continuously. Add milk, while continuing to whisk. Heat, stirring continuously until sauce is thickened. Remove from heat. Add seasonings and allow to cool for 5-7 minutes. In medium bowl combine Parmigiano-Reggiano with egg yolks. Whisk yolk/cheese mixture into sauce until combined.

Pour sauce in even layer over meat layer. Sprinkle Pecorino-Romano evenly over top.

Bake uncovered for 40-50 minutes or until lightly golden.