Moussaka with Eggplants and Potatoes

Instructions

1. Prep and salt the eggplant Remove the stems from **3 medium eggplants** and slice into **3/8-inch rounds**. Lay the slices on a tray, sprinkle both sides generously with **salt**, and layer between paper towels. Let stand about **30 minutes** to draw out moisture and bitterness.
2. Pre-bake the eggplant Preheat the oven to **350°F**. Rinse the salted eggplant slices under cool water and squeeze gently to remove excess liquid, then pat dry with paper towels. Arrange the eggplant in a single layer on oiled or parchment-lined baking sheets, drizzle with about **1 tablespoon olive oil**, and bake for **20 minutes**, or until just tender and lightly browned. Set aside.
3. Par-bake the potatoes Slice **5 medium potatoes** into **3/8-inch rounds**. Arrange the potato slices on another baking sheet, drizzle with **1 tablespoon olive oil**, and season lightly with **salt and pepper**. Bake at **350°F** for about **20 minutes**, until just tender but not falling apart. Set aside to cool slightly.
4. Start the meat sauce base In a large skillet or Dutch oven over medium-high heat, heat **1/8 cup (2 tablespoons) olive oil**. Add **1 medium chopped red onion** and sauté until softened and lightly golden, about **5 minutes**. Add **1 chopped clove garlic** and cook about **30 seconds** until fragrant.
5. Brown the meat and build flavor Add **1 pound ground beef or ground lamb** to the pan, breaking it up with a wooden spoon. Cook until browned and crumbly, about **6–8 minutes**. Stir in **1 tablespoon tomato paste**, then pour in **1/2 cup red wine** to deglaze, scraping up browned bits from the bottom of the pan.
6. Simmer the meat sauce Add **1 (14-ounce) can chopped tomatoes**, **1/2 teaspoon sugar**, **1 bay leaf**, **1/4 teaspoon ground cinnamon**, **1/4 teaspoon salt**, and **1/4 teaspoon black pepper**. Stir well and bring to a gentle simmer. Reduce heat to low, cover partially, and cook for about **30 minutes**, stirring occasionally, until thickened and most of the liquid has reduced. Remove from heat and discard the bay leaf.
7. Make the béchamel roux In a medium saucepan over low–medium heat, melt **1/4 cup butter**. Whisk in **1/4 cup all-purpose flour** and cook, whisking continuously, for **1–2 minutes** until smooth and lightly foamy but not browned.
8. Finish the béchamel Remove the saucepan from the heat and slowly whisk in **2 cups milk** until smooth. Return to medium heat and cook, whisking constantly, until the sauce thickens to the consistency of thick cream, about **5–8 minutes**. Take off the heat and whisk in **1 large egg yolk**, **1/4 teaspoon nutmeg**, **1/4 cup grated Parmigiano-Reggiano**, plus **salt and pepper** to taste. Stir until smooth. Reserve a spoonful if desired to enrich the meat sauce.
9. Enrich the meat sauce (optional) If you like a slightly creamier meat layer, stir **1 tablespoon of the warm béchamel sauce** into the finished meat sauce and mix to combine.
10. Assemble the moussaka Butter a **8×12-inch (3-inch deep) baking dish**. Arrange a single layer of the baked **potato slices** on the bottom. Top with half of the baked **eggplant slices**. Spoon all of the **meat sauce** evenly over the eggplant. Add the remaining **eggplant slices** in an even layer, then pour all of the **béchamel sauce** over the top and smooth with a spatula. Sprinkle with a little extra **grated Parmigiano-Reggiano**.
11. Bake until golden With the oven still at **350°F**, bake the moussaka for about **60 minutes**, or until the top is puffed and light golden brown and the edges are bubbling.
12. Rest, slice, and serve Remove the moussaka from the oven and let it cool until just warm to the touch, about **20–30 minutes**, to allow the layers to set. Slice into squares and serve warm.