3largeeggplant (brinjal, aubergine, or guinea squash)
1poundpotatoes
1 ½poundsground beef (minced beef)
2clovesgarlic - minced
2largeyellow onion - diced
¼cupparsley - chopped
½cupred wine
¼teaspoonground allspice (also called pimento or Jamaican Pepper) - ground
1teaspoonground cinnamon - ground
2tablespoonstomato paste
1cuptomato paste
1teaspoonsugar (white sugar)
1pinchsalt
1pinchground black pepper
8mediumegg white - lightly beaten (please reserve yolks for Bechamel sauce)
2cupsbread crumbs
1cupParmesan cheese
FOR THE BECHAMEL SAUCE:
1cupall purpose flour (plain flour Australia and UK)
1cupsalted butter
4cupsmilk - warmed
8mediumegg yolk - lightly beaten
1pinchground nutmeg
Instructions
Prepare the vegetables. Make sure that you peel the eggplants while leaving a 1-inch peel around the eggplant. Cut the eggplant into ½-inch slices. Set them aside in a colander and salt them liberally. Peel and boil the potatoes until they’re cooked enough. The potatoes should not be too soft. Drain them and slice them into ¼-inch slices. Set them aside.
Preheat the oven to 400°F. Prepare two baking sheets with aluminum foil and grease them. Add a splash of water as you beat your egg. Dry the eggplant with paper towels before dipping it into the beaten egg. Dredge them in the bread crumbs. Make sure you coat both sides. Bake them at 400°F for 30 minutes, turning them once during cooking. Lower the temperature to 350°F when eggplant is cooked. Set them aside.
In a large pan, cook the ground beef until brown. Add the onion and garlic, and cook for about a minute. Pour wine into the pan and allow it to simmer and reduce before adding cinnamon, parsley, allspice, tomato paste, sugar, and tomato puree. Simmer for 15 minutes, so excess liquid can be removed. Season with salt and pepper.
Prepare the Bechamel sauce. Over low heat, melt the butter. Add flour while whisking continuously to create a smooth paste. Cook for a minute, do not allow the flour to turn brown. Add the warmed milk while whisking. Simmer over low heat for a minute, then remove from heat. Stir in beaten yolks and nutmeg. Bring back to heat and stir until the sauce is thick.
Assemble the moussaka. Lightly grease a baking pan, sprinkle bread crumbs on the bottom of the pan, and then add a layer of potatoes. Top with a layer of eggplant. Add meat sauce and Parmesan cheese. Top it with another layer of eggplant slices before sprinkling again with the cheese. Pour in the Bechamel sauce covering the sides of the pan. Bake for 45 minutes over 350°F. Cool before serving.