Greek Moussaka with Slow-Braised Meat Layer

Method

1. Preheat oven to 375°F (190°C).
2. Salt the eggplant slices and let them sit for 15 minutes. Rinse and pat dry.
3. In a large pan, cook the ground beef with olive oil until browned.
4. Add onion and garlic, sauté until softened.
5. Stir in tomatoes, tomato paste, oregano, and cinnamon.
6. Pour in red wine and let it simmer for 10 minutes to reduce.
7. Let the meat mixture rest for 15 minutes to allow flavors to meld.
8. Layer the eggplant slices in a baking dish, then add the meat mixture.
9. In a saucepan, melt butter and whisk in flour to make a roux.
10. Gradually add milk, stirring constantly until thickened.
11. Stir in nutmeg and Parmesan cheese.
12. Pour the béchamel over the eggplant and meat layers.
13. Bake for 25-30 minutes until golden brown.
14. Check that the ground meat reaches 71°C (160°F) throughout before serving.