MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: A.T.K. Moussaka
 Categories: Beef, Vegetables, Potatoes, Herbs, Sauces
      Yield: 8 Servings

  3 1/2 lb Eggplant; in 3/4" cubes
    1/2 c  EVOO; +3 tb, +2 ts, divided
      2 ts Table salt; divided
    3/4 ts Pepper; divided
  1 1/2 lb Yukon Gold potatoes;
           - unpeeled,
           - sliced crosswise 1/4"

MMMMM------------------------MEAT SAUCE------------------------------
      1 tb Extra-virgin olive oil
      1 lg Onion; chopped fine
    1/2 ts Table salt
      4 cl Garlic; minced
      1 tb Tomato paste
    1/2 c  Dry red wine
      2 ts Paprika
      2 ts Dried oregano
    1/2 ts Red pepper flakes
    1/4 ts Ground cinnamon
      1 lb Ground chuck beef
 14 1/2 oz Can crushed tomatoes
      2 ts Red wine vinegar

MMMMM-------------------------BECHAMEL-------------------------------
      6 tb Unsalted butter
    1/2 c  A-P flour
  2 1/2 c  Whole milk
      4 oz Kasseri cheese; shredded
    1/4 ts Table salt
    1/8 ts Ground nutmeg
      3 lg Egg yolks; lightly beaten

  Vegetables:

  Adjust oven racks to middle and lower-middle positions and heat
  oven to 450°F/232°C. Line 2 rimmed baking sheets with aluminum foil
  and spray with vegetable oil spray. Divide eggplant evenly among
  prepared sheets. Toss each batch with 1/4 cup oil, 1/2 ts salt, and
  1/4 ts pepper until evenly coated, and spread eggplant into single
  layer. Roast until eggplant is softened and lightly browned, about
  30 minutes, switching and rotating sheets halfway through roasting.
  Transfer sheets to wire racks to cool. Reduce oven temperature to
  400°F/205°C.

  While eggplant roasts, grease 13x9" baking dish with 2 ts oil. In
  medium bowl, toss potatoes with remaining 3 tb oil, 1 ts salt, and
  1/4 ts pepper. Cover and microwave until potatoes can be easily
  pierced with tip of paring knife, 8 to 10 minutes, stirring halfway
  through microwaving. Transfer potatoes, along with any accumulated
  liquid, to prepared dish and let rest until cool enough to handle,
  about 15 minutes. Shingle evenly in dish.

  Meat Sauce:

  Heat oil in Dutch oven over medium heat until shimmering. Add onion
  and salt and cook, stirring occasionally, until just starting to
  brown, 6 to 8 minutes. Add garlic and stir constantly until
  fragrant, about 1 minute. Add tomato paste and cook, stirring
  frequently, until paste darkens, about 2 minutes. Stir in wine,
  scraping up any browned bits from bottom of pot. Add paprika,
  oregano, pepper flakes, and cinnamon and cook, stirring frequently,
  until wine is almost completely evaporated, 2 to 3 minutes. Add
  beef; increase heat to medium-high; and cook, breaking up meat with
  wooden spoon, until no pink remains, 4 to 5 minutes. Add tomatoes
  and cook, stirring occasionally, until liquid has almost completely
  evaporated and spoon leaves trail when dragged through sauce, 6 to
  8 minutes.  Stir in vinegar, cover, and remove from heat.

  Béchamel:

  Melt butter in medium saucepan over medium heat. Whisk in flour and
  cook until golden, about 1 minute. Slowly whisk in milk and cook,
  whisking constantly, until mixture is thick, smooth, and comes to
  boil, about 5 minutes. Off heat, whisk in kasseri, salt, and
  nutmeg. Cover and let stand for 5 minutes. Whisk in egg yolks and
  cover to keep warm.

  Cover potatoes with eggplant, lightly pressing into even layer.
  Spread meat sauce in even layer over eggplant. Top with béchamel.
  Place dish on rimmed baking sheet and bake on middle rack until top
  of moussaka is deeply browned in spots and is bubbling at edges,
  about 30 minutes. Let cool for 30 minutes before serving.

  Recipe by Steve Dunn

  Recipe FROM: https://www.americastestkitchen.com

  Uncle Dirty Dave's Kitchen

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