Moussaka Recipe

Ingredients

• For the Béchamel:
• 8 tablespoons unsalted butter (4 ounces; 120g)
• 3/4 cup all-purpose flour (3.4 ounces; 96g)
• 1 quart (945ml) whole milk
• Kosher salt and freshly ground black pepper
• Freshly grated nutmeg
• 2 ounces (1/2 cup; 60g) shredded kefalotyri (see note)
• 4 large egg yolks (60g)
• For the Meat Sauce:
• 2 tablespoons (30ml) vegetable oil
• 2 pounds (910g) ground lamb or beef (at least 15% fat), or some combination (see note)
• 2 medium yellow onions (1 pound; 455g total), diced
• 4 medium garlic cloves (20g), minced
• 2 tablespoons (1 ounce; 30g) tomato paste
• 2/3 cup (160ml) dry red wine
• One 28-ounce (794g) can whole peeled tomatoes
• 1 cinnamon stick, broken in half
• 3 whole cloves
• 2 bay leaves
• 2 teaspoons dried oregano
• Kosher salt and freshly ground black pepper
• For the Vegetables:
• Vegetable oil, for frying
• 2 medium eggplants (about 2 pounds; 910g total), sliced crosswise into 3/4-inch-thick rounds
• 2 pounds (910g) Yukon Gold potatoes (about 5 medium potatoes), peeled and sliced into 1/4-inch-thick rounds
• Kosher salt
• To Assemble:
• 2 ounces (1/2 cup; 60g) shredded kefalotyri, for topping (see note)

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