Outrageously Delicious Greek Moussaka (Printable Version)

Rich layers of fried potatoes, eggplants, zucchini, spiced beef, and creamy cheese sauce baked golden.

# Ingredients Required:

→ Vegetable Base

01 - 480 ml olive oil for frying
02 - 4 medium potatoes, sliced into circular disks
03 - 4 medium zucchinis, sliced into circular disks
04 - 4 medium eggplants, sliced into circular disks
05 - 200 g Kefalograviera cheese, finely shredded (or parmesan, kasseri, pecorino)
06 - 1 tablespoon salt
07 - ½ tablespoon black pepper

→ Meat Sauce

08 - 2 tablespoons olive oil
09 - 1 large red onion, finely chopped
10 - 1 medium garlic bulb, minced
11 - 1 kg beef mince
12 - 240 ml red wine
13 - 800 g crushed canned tomatoes
14 - 1 tablespoon salt
15 - ½ teaspoon white pepper
16 - ½ teaspoon ground cinnamon
17 - ½ teaspoon ground nutmeg
18 - 2 teaspoons sugar
19 - ½ teaspoon dried thyme
20 - 1 teaspoon dried oregano
21 - 3 bay leaves
22 - 1 bunch fresh parsley, finely chopped

→ Bechamel Sauce

23 - 150 g unsalted butter
24 - 120 g plain flour
25 - 1 litre milk
26 - 2 egg yolks
27 - ½ teaspoon ground nutmeg
28 - 250 g Kefalograviera cheese, finely shredded (or parmesan, kasseri, pecorino)

# Guide to Cooking:

01 - Slice potatoes, zucchinis, and eggplants into circular disks. Heat olive oil in a pan over medium-high heat and fry the vegetable slices until golden brown and cooked through. Drain on paper towels or a wire rack to remove excess oil.
02 - In a large pot over high heat, heat olive oil and sauté chopped onion and minced garlic until soft and translucent. Add beef mince and cook until browned. Pour in red wine and simmer until mostly evaporated. Add crushed tomatoes, salt, white pepper, cinnamon, nutmeg, sugar, thyme, oregano, bay leaves, and parsley. Stir well, bring to a simmer, reduce heat, and cook gently for 10 minutes.
03 - Melt butter over medium heat in a saucepan. Gradually whisk in flour to form a smooth roux. Slowly add milk while stirring continuously to avoid lumps, cooking until the sauce thickens and becomes creamy. Remove from heat and stir in egg yolks, nutmeg, and shredded cheese until well combined.
04 - Preheat oven to 165°C (fan-forced). Arrange potato slices in a single layer in a baking dish, season with salt and pepper, and sprinkle with cheese. Layer eggplant slices on top, season, and sprinkle cheese. Add zucchini slices evenly, season, and sprinkle cheese. Add a second layer of eggplant slices, season, and sprinkle remaining cheese.
05 - Pour the meat sauce evenly over the layered vegetables, spreading it to cover completely. Top with the prepared bechamel sauce and spread evenly.
06 - Bake in the preheated oven for 40 minutes or until the top is golden brown. Begin checking at 30 minutes to prevent overcooking.
07 - Remove from oven and let rest for at least 30 minutes before slicing. Discard bay leaves before serving.

# Extra Suggestions:

01 - Spread fried vegetables on paper towels or a wire rack to ensure thorough draining of oil.
02 - Resting the dish after baking allows flavors to meld and improves slicing.

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