Moussaka (the best you've ever had, by far)

Name: Moussaka (the best you've ever had, by far)
Ingredients: 4-5 medium potatoes; 5-6 medium eggplants; 1 1/2 lbs ground beef (about 700 grams); 2 medium yellow onions or 1 large; 1 garlic clove; 1 heaping tablespoon tomato paste; 1 can (14 oz/400 grams) crushed tomatoes; 1/2 teaspoon cinnamon; 2 beef bouillon cubes; 2 bay leaves; Thyme; 2 tablespoons olive oil; 1 tablespoon sugar; Salt/pepper/thyme; 4 1/4 cups whole milk (1 liter); 9 tablespoons unsalted butter, at room temperature (about 125 grams); 1 cup all-purpose flour (about 125 grams); 3 oz grated Gruyère or Parmesan cheese (about 85 grams); 1/2 teaspoon nutmeg; 2 egg yolks

Antonis Takas @cook_21691826

After 18 years of cooking and trying countless moussaka recipes with and without variations, I’ve found this one is by far the best. Many people bake the vegetables instead of frying them to save calories. The result is close, but never quite the same. So if you’re going to indulge, make moussaka the right way! P.S.: In some variations, people add zucchini. If you prefer, replace 3 eggplants with 3 medium to large zucchinis. Enjoy!

Antonis Takas @cook_21691826

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Ingredients

4-5medium potatoes
5-6medium eggplants
1 1/2 lbsground beef (about 700 grams)
2medium yellow onions or 1 large
1garlic clove
1heaping tablespoon tomato paste
1 can(14 oz/400 grams) crushed tomatoes
1/2 teaspooncinnamon
2beef bouillon cubes
2bay leaves
Thyme
2 tablespoonsolive oil
1 tablespoonsugar
Salt/pepper/thyme
Béchamel sauce
4 1/4 cupswhole milk (1 liter)
9 tablespoonsunsalted butter, at room temperature (about 125 grams)
1 cupall-purpose flour (about 125 grams)
3 ozgrated Gruyère or Parmesan cheese (about 85 grams)
1/2 teaspoonnutmeg
2egg yolks

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Steps

1

Slice the potatoes into rounds and fry for 3-4 minutes until they start to turn golden on both sides. Place them on paper towels, sprinkle with 2-3 pinches of salt and pepper to taste, and set aside.
2

Slice the eggplants lengthwise into thin slices and soak them in salted cold water for 10 minutes to remove bitterness. Dry with a kitchen towel, then fry in hot oil until lightly golden on both sides. Place on paper towels, sprinkle with 2-3 pinches of salt and pepper to taste, and set aside.
3

Sauté the onions with the sugar and thyme (about 3 tablespoons) for 2-3 minutes, depending on your stove’s heat. Add the garlic and sauté for 1 more minute. Add the tomato paste and stir on the bottom of the pot for at least 1 minute. Add the ground beef and break it up with a wooden spoon for 4-5 minutes, or until you no longer see pink. Pour in 1/3 cup (100 ml) red wine and cook for 2 minutes until it evaporates.
4

Add the crushed tomatoes, bay leaves, cinnamon, beef bouillon cubes, salt, and pepper to the meat. Lower the heat to medium-low, cover, and simmer until the liquid is absorbed, about 25 minutes. (Do not add any water.)
5

For the béchamel: Heat a saucepan over medium heat and add the butter. Once melted, add the flour and stir constantly for at least 2 minutes to cook out the raw flour taste. Gradually add the warm milk, stirring constantly. When the béchamel starts to bubble, cook for 1 more minute and remove from heat. Add the nutmeg, egg yolks, grated cheese, and 3 pinches of salt, stirring constantly.
6

To assemble: Arrange the potatoes side by side in a rectangular baking dish. Layer the eggplants on top. Spread the meat mixture evenly over the eggplants and smooth it out with a spatula. Add another layer of eggplants over the meat. Finally, pour the béchamel sauce on top, sprinkle with a little extra grated cheese, and bake in a preheated oven at 350°F (180°C) for 40-45 minutes. Let the moussaka cool for 45 minutes before cutting. Enjoy!
7

Tip: When the béchamel is ready, add a heaping ladleful (the kind you use to serve soup) to the meat mixture and stir. The result is amazing.