Moussaka

Chef Phyllis Kaplowitz shows how to make classic Moussaka, a rustic eggplant casserole with its roots in Greece, Eastern Europe and the Middle East. This version has roasted eggplant, sliced potatoes, a cinnamon-flavored beef and tomato filling and a creamy mornay sauce (béchamel with the addition of cheese). Perfect comfort food.

Serves 6

INGREDIENTS

For the Eggplant

2 large eggplants, about 2 lbs total
1 tbsp kosher salt for seasoning
½ cup olive oil
1 tbsp kosher salt for spice mixture
1 tbsp black pepper
1 tbsp garlic powder

For the Potatoes

2 lbs (about 4-5) medium potatoes (Yukon Gold suggested)
pot of cold water (enough to cover potatoes by 1")
½ tsp salt

For the Meat Mixture

1½ lbs lean ground beef (can also use lamb)
3 tbsp light olive oil, divided
2 cups (about 1 large) yellow onion, chopped
2 cups tomato sauce
½ cup red wine
1 cup (1-2 large) tomatoes, seeded & diced
3 cloves garlic, chopped
1 tbsp fresh chopped oregano
1 cinnamon stick
⅛ tsp ground nutmeg
pinch of kosher salt
pinch of black pepper
¼ cup chopped parsley

For the Béchamel

4 cups whole milk
½ yellow onion, peeled
1 bay leaf
3 whole cloves
5 tbsp unsalted butter
5 tbsp all-purpose flour
pinch of salt
pinch of white pepper
⅛ tsp grated nutmeg
4 large eggs, lightly beaten
2½ cups shredded mozzarella cheese

HOW-TO

Cook Eggplant & Potatoes

Using a sharp peeler or paring knife, partially peel the eggplants, leaving strips of peel about 1” wide around the eggplant. After eggplant is peeled, slice into ½” planks (slices) lengthwise
Place eggplant slices on a paper-towel lined baking sheet and salt them liberally on each side
Let them sit for at least 15-20 minutes to 1 hour. The process removes some of the moisture and helps to remove some of the bitterness of the eggplant
Meanwhile, preheat oven to 350º
Place Yukon Gold potatoes with the skins on in a pot of cold water (enough to cover the potatoes by 1") and ½ tsp salt. Bring to a boil, cooking for 30 minutes or until potatoes are tender, not mushy, but still slightly undercooked in the middle
Drain the water and allow potatoes to cool slightly
With a knife remove skin from potatoes and slice into ½” planks (slices) lengthwise. Set aside for assembly
Transfer eggplant to the sink and wash over cool water. Pat dry on clean paper towels
Lightly brush eggplant with olive oil on both sides, and season both sides with a mix of 1 tbsp each kosher salt, black pepper and garlic powder
Roast on a baking sheet in the oven for 15-20 minutes or until lightly browned. Let cool and set aside for assembling
Cook Meat Mixture

Heat 1 tbsp oil in a sauté pan on medium-high
Add ground beef (or lamb) and brown well. Remove from heat, drain grease, and set aside
Return pan to the stove and add 2 tbsp of oil. Add onions and cook until slightly caramelized, about 5-10 minutes
Return meat to the pan with garlic, tomato sauce, diced tomatoes, wine, oregano, nutmeg, cinnamon stick, salt and pepper. Cover and simmer for about 20 minutes until thickened
Remove from heat, stir in parsley and set aside for assembling. Make sure to remove cinnamon stick prior to use

Make Béchamel Sauce

Add milk, onion piqué (½ onion half studded with 3 whole cloves and bay leaf) to a saucepan. Bring up to a scald (just shy of a boil) over medium-high heat, then shut off heat. Remove the onion (make sure cloves and bay leaf are removed as well)
Melt butter in a separate heavy bottomed saucepan on medium heat
Whisk in flour. The mixture should resemble wet sand, cooking about 1 minute
Slowly whisk in milk mixture one ladle at a time, whisking continuously until incorporated. Allow sauce to cook on low heat, stirring constantly, until thick and just about to come to a boil. It will take about 5 minutes
Season with a pinch of salt, white pepper and grated nutmeg and whisk to incorporate
Remove from heat, let cool 2-3 minutes
Gradually stir in cheese while whisking, then slowly add the beaten eggs, again while whisking

Assemble & Bake

Preheat oven to 350º
In a lasagna pan or casserole dish approximately 9" X 12", lay half of the eggplant on the bottom in a solid layer, trimming the eggplant to fit, if needed
Spread meat mixture evenly over eggplant, followed by an even layer of potatoes
Layer the rest of the eggplant atop the potatoes, then spread the white sauce evenly over the top. Bake casserole for 40 minutes, uncovered on a cookie sheet (to catch any potential spillover) until browned on top and bubbly
Remove from oven, slice and serve immediately

Note: Components can be prepared up to 1 day ahead, then assembled and baked

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