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1
For the meat sauce: Heat the olive oil in a large, wide pot and saute the onions until soft, 8 to 10 minutes.
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2
Add the mushrooms and garlic and meat and stir until the meat takes on some color, about 8 minutes.
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3
Add the tomatoes, spices, wine, salt, and pepper.
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4
Bring to a boil, reduce the heat to low, cover, and simmer until the sauce is thick, 1 1/2 to 2 hours.
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5
(You may need to add a little water to the sauce in the beginning, so that there is enough liquid to bring to a boil.)
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6
The sauce may be prepared 1 to 2 days ahead of time and refrigerated.
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7
For the bechamel: Heat the butter in large saucepan over medium heat.
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8
When it melts and is bubbly, add the flour.
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9
Whisk until the flour begins to turn a light golden color.
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10
(Be careful it doesn't get too much color.)
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11
Pour in the milk and whisk until thick.
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12
This might take 15 to 20 minutes.
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13
Season with salt, pepper, and nutmeg.
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14
Remove from the heat and vigorously whisk the yolks into the hot bechamel.
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15
Add the cheeses and whisk until smooth.
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16
Set aside, covered with a kitchen towel to prevent a skin from forming on the top of the sauce.
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17
The sauce may be made several hours ahead, reheated, and thinned as needed.
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18
For the vegetables: Preheat the oven to 350 degrees F.
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19
Place the eggplants in one layer on an oiled sheet pan.
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20
Brush the top with olive oil.
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(It is best to use sheet pans with a perforated rack, to let the steam circulate around the vegetables as they bake.)
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22
Bake until soft, about 12 minutes.
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23
Remove.
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24
Repeat with the remaining eggplants slices until all are cooked to tender but al dente.
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25
They should not fall apart.
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26
In a large, heavy, nonstick skillet, heat 2 tablespoons of olive oil and saute the zucchini slices, turning once.
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27
Do this in batches if necessary and replenish the oil as needed.
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28
Remove and blot dry on paper towels.
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29
Remove the potatoes from the water and blot dry with paper towels.
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30
Heat 3 to 4 tablespoons olive oil in a large nonstick skillet and saute the potatoes over medium heat for a few minutes, just to soften but not to color.
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31
You will need to do this in batches.
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32
Set aside on platters lined with paper towels.
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33
To assemble: Spread about 3 tablespoons olive oil on the bottom of a large, deep baking pan (we use hotel pans at the restaurant).
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34
Spoon the crushed tomatoes on the bottom of the pan.
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35
Place the potato slices in a single layer over the tomatoes.
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36
Season with salt and pepper.
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37
Place a layer of eggplant on top and season lightly with salt and pepper.
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38
Mix 6 tablespoons of the bechamel into the meat sauce.
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39
(If the bechamel is cold from having been made in advance and refrigerated, warm it slightly and loosen it up with a little additional milk, if necessary.)
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40
Spread about 1/3 of the meat sauce over the eggplant slices.
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41
Spread a layer of zucchini, season with salt and pepper, and then a layer of meat sauce.
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42
Finish with a layer of eggplant slices, salt and pepper, and the last of the meat sauce, spreading evenly on top.
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43
Pour the remaining bechamel over the top, spreading evenly with a spatula.
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44
Bake the moussaka, uncovered, until the bechamel is set and lightly golden, 45 to 55 minutes.
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45
Remove, cool, and cut into serving pieces.
