Beef Moussaka Casserole

• Aubergine(3)
• Potato(650 g)
• Onion(1½)
• Garlic(4 cloves)
• Beef Mince(700 g)
• Olive oil(4 tbsp)
• Tomato paste(2½ tbsp)
• Canned tomatoes(800 g)
• Dried Oregano(1¾ tsp)
• Cinnamon(½ tsp)
• Bay leaf(1)optional
• Salt(2¼ tsp)
• Black pepper(¾ tsp)
• Butter(60 g)
• All-Purpose Flour(60 g)
• Milk(700 ml)
• Nutmeg(1 pinch)
• Parmesan(70 g)
• Eggs(2)

Method

1. 1

   Heat the oven to 220°C. Slice {Eggplant} into 10–12 mm rounds and slice {Potato} into 5 mm rounds. Toss both with {Olive oil}, {Salt}, and {Black pepper}.

   ~10 min

2. 2

   Spread the {Eggplant} and {Potato} in an even layer on trays. Bake until the eggplant is deeply browned and soft and the potatoes are tender.

   ~30 min

3. 3

   Meanwhile, finely chop {Onion} and mince {Garlic}. Cook {Onion} in a splash of the {Olive oil} over medium heat until soft, then stir in {Garlic} for 1 minute. Add {Ground beef} and cook, breaking it up, until no longer pink.

   ~12 min

4. 4

   Stir in {Tomato paste}, {Cinnamon}, {Oregano}, {Bay leaf}, and a little of the remaining {Salt}. Pour in {Canned tomatoes} and {Water}. Simmer until thick and glossy (not watery), then remove {Bay leaf}.

   ~15 min

5. 5

   Make the béchamel: melt {Butter} in a saucepan over medium heat. Whisk in {Flour} and cook for 2 minutes. Slowly whisk in {Milk} until smooth. Simmer, whisking often, until very thick (it should hold ribbons). Season with {Nutmeg}, {Black pepper}, and a little {Salt}.

   ~10 min

6. 6

   Take the béchamel off the heat. Whisk in {Eggs} one at a time until silky. Stir in half the {Parmesan}.

   ~3 min

7. 7

   Assemble in a baking dish: layer half the {Potato}, then all the {Ground beef} sauce, then all the {Eggplant}, then the remaining {Potato}. Spread the béchamel over the top and finish with the remaining {Parmesan}.

   ~8 min

8. 8

   Bake until the top is deeply golden and set. Rest before slicing so the layers hold together.

   ~22 min

9. 9

   Rest for 10 minutes, then slice and serve.

   ~10 min