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1
Peel and slice eggplants 1/4 thick, drain on paper towels for 10 minutes each side (this takes out the bitterness typical with eggplant and is A.Very.Important.Step.
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2
).
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3
Meanwhile, peel and slice potatoes 1/4 thick.
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4
Bake eggplant and potatoes on oiled cookie sheet for 20 minutes at 350 degrees (10 minutes each side).
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5
Meanwhile, fry hamburger and onion until meat is done, add garlic and cook for 2 more minutes.
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6
Throw in the tomato sauce, tomatoes, cinnamon, cloves and salt and cook until liquid is gone.
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7
[By this time the eggplant and potato are ready to come out of the oven.
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8
They wont be done, but thats okay because theyll finish cooking later.]
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9
If you can handle doing things simultaneously, while the eggplant and potato are in the oven and the hamburger is cooking, go ahead and start the white sauce.
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10
Melt the butter on low heat, stir in the flour to form roux.
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11
Let that cook 2-3 minutes on low heat.
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12
Gradually stir in milk and turn up heat slightly, cooking (and stirring!)
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13
until smooth and thick.
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14
This will take just a few minutes.
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15
Remove from heat and allow to cool for 15 minutes or so.
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16
Add salt and pepper and the eggs, one at a time, using a whisk to incorporate the eggs thoroughly.
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17
NOTE: You cant add the eggs if the sauce is still hot or youll end up with a curdled mess.
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18
Yuck.
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19
So give it time to cool!
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20
Once youve done all this, youre finally ready to assemble the moussaka.
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21
Layer in this order:
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22
Potatoes on bottom (ALL the potatoes), Half the eggplant slices 1/2 the shredded mozzarella 1/3 of the Parmesan All the meat mixture Remaining eggplant Rest of mozzarella 1/3 of Parmesan, All the white sauce (a.k.a.
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23
bechemal sauce)
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24
For a final touch, sprinkle with the last 1/3 of the Parmesan and its ready to go in the oven!
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25
Bake at 350 degrees for one hour, remove from oven and let sit for 5-10 minutes before slicing.
