Moussaka Recipe

• 1 large eggplant, about 1 pound
• 4 large zucchini, about 1 pound
• 1/2 cup olive oil
• Salt and pepper to taste
• 1 yellow onion, diced
• 1 1/4 pounds ground beef
• 1/4 cup tomato paste
• 3 tablespoons red wine
• 1/2 teaspoon ground cinnamon
• 1 bay leaf
• 4 ounces unsalted butter (1/2 stick), cubed
• 1/2 cup flour
• 4 cups whole milk
• Scant 1/2 teaspoon grated nutmeg
• 3/4 teaspoon salt
• 1/3 cup grated kefalotyri or Parmesan cheese
• 1 large egg

1. Heat the oven to 375 degrees F.
2. Remove the ends of the eggplant and zucchini and cut into 1/2-inch slices.
3. Place the slices in a large bowl and toss with 1/3 cup of the olive oil, salt, and pepper.
4. Arrange the slices in a single layer on a sheet pan covered with a silicone baking mat or oiled parchment paper.
5. Bake until the eggplant and zucchini slices are tender, about 25 minutes.
6. Set aside to cool.
7. Meanwhile, prepare the meat.
8. In a large skillet, heat the remaining olive oil over medium heat.
9. Add the onion and season with salt and pepper.
10. Saute until the onion begins to soften (this will take several minutes).
11. Increase the heat to medium-high and add the ground beef, allowing it to brown a bit before stirring.
12. Reduce the heat to medium and add the tomato paste, wine, cinnamon, and bay leaf.
13. Cook until the meat is cooked and the liquid has been absorbed, about 20 minutes.
14. Taste and add more salt if needed.
15. Remove the bay leaf, and set the meat mixture aside.
16. To prepare the bechamel sauce, place a large saucepan over medium-low heat and add the butter cubes.
17. Once the butter has melted, whisk in the flour.
18. Whisk constantly for several minutes, until the mixture begins to brown and becomes fragrant.
19. Add half of the milk, whisking until smooth.
20. Add the remaining milk, again whisking until smooth.
21. Add the nutmeg and salt.
22. Cook until thick, 10 to 15 minutes.
23. Vigorously whisk in the cheese and egg.
24. In a deep baking dish (approximately 10 inches by 5 inches), compactly layer half of the eggplant and zucchini slices.
25. Top with the beef, pressing it tightly into the baking dish.
26. Top with the remaining eggplant and zucchini slices.
27. Give the bechamel a good whisk and carefully pour it over the top, making sure its evenly distributed.
28. Bake the moussaka until the top of the bechamel is set and the top has browned, about 40 minutes.
29. Allow the moussaka to cool for 30 to 40 minutes before cutting and serving.

eggplant, zucchini, olive oil, salt, yellow onion, ground beef, tomato paste, red wine, ground cinnamon, bay leaf, butter, flour, milk, nutmeg, salt, grated kefalotyri, egg

Taken from www.chowhound.com/recipes/moussaka-31563 (may not work)