Moussaka–with Guest Chef Pat

Durations

• Greek Tomato Sauce with lamb: 90 minutes
  Eggplant prep: 40 minutes (includes waiting time)
  Bechamel: 15 minutes
  Assembly: 10 minutes
  Baking time: 1 hour
  Total time: Approx. 3 hours

Ingredients

• 1/2 cup plus 5 Tbsp olive oil (divided)
  3 onions (divided)
  1 clove garlic
  5 very ripe tomatoes or 4 1/2 cups canned tomatoes
  2 Tbsp chopped fresh parsley
  2 Tbsp chopped fresh oregano
  1 cup red wine (preferably dry)
  8 oz can tomato sauce
  1/2 tsp ground cinnamon (divided)
  1/16 tsp ground allspice
  2 eggplants, approx 1 pound each
  1 pound Yukon Gold potatoes
  1 Tbsp salt (divided)
  2 1/2 lbs ground lamb or ground beef
  1 1/2 cups grated or shredded Parmesan cheese (divided)
  1/3 cup butter
  1/2 cup flour
  1 quart milk, room temperature
  1/4 tsp nutmeg
  6 eggs, room temperature
  Salt and pepper

Number of Servings

• 10-12

Equipment

• 11"x 13" x 2" baking pan
  Microplane or zester
  Large pot
  Large saute pan
  2-3 quart sauce pan
  Sharp knives
  Colander
  2 large baking sheets
  Large bowl or glass measuring cup
  Whisk

Do-Aheads

• Preheat oven to 425°
  Chop fresh herbs
  Wash eggplants and potatoes
  Taste test the red wine (for quality control, of course)
  Chop onions
  Get milk out to bring to room temp
  Crack eggs into bowl/measuring cup and leave out to bring to room temp