moussaka

This is a decadent, time consuming recipe.   It is also funny because the food network says it requires 15 min of prep time and a total time of 1 hr 35 min.   Maybe I'll time us as we make it this coming weekend.   I estimate 4 person hours.   This quantity is supposed to serve 8-10 people.  Because of the packaging size of  ground meat we often make a 1.25 version of this recipe.

• 3 large eggplants, peeled and sliced into 1/4 inch slices
• 1.5 c olive oil
• 3 large baking potatoes, peeled and sliced into 1/4 inch think slices
• 1.25 c. flour
• 5 tbs unsalted butter
• 1 medium onion, finely chopped
• 3/4 lbs ground lamb
• 3/4 lbs ground beef
• 1 tbs minced garlic
• 1/2 tsp dried oregano
• 1/4 c dry red wine
• 2 tbs tomato paste
• 1/2 c. crushed tomatoes
• 1/2 c. water
• 2 tbs minced fresh parsley leaves
• 1/2 c. salt  (for saltwater), plus more for seasoning
• ground black pepper
• 2.5 c. milk
• 1 egg 
• 1 egg yoke
• 1 1/3 c. grated Kefalotiri cheese, or Parmesan or Romano

1. soak eggplant slices in saltwater for 20 minutes.   Drain and pat them dry.
2. heat 1/2 c. olive oil in large skillet and cook potato slices until lightly golden on both sides (3-4 minutes).   Cook them in batches.  Cool and drain them on paper-lined plate.  Season lightly with salt.
3. place 1 c. flour in a bowl and dredge the eggplant slices in flour.  Shake off excess.   Add another 1/4 c oil to skillet and fry eggplant until golden on both sides (2-3 min per side).   Cook in batches.   Cool and drain on paper-lined plate.
4. melt 2 tbs butter in large skilled and then add onions.  Cook 4 min until tender.   Add ground meats, garlic and oregano and cook until meat is browned (4-6 min).  Add red wine and cook until evaporated.  Add tomato paste and stir for 1 min.   Add crushed tomatoes, water and parsley and cook 5-10 min, stirring occasionally, until almost all liquid is evaporated.    Add salt and pepper.
5. melt 3 tbs of butter in medium skilled.  Once hot whisk in remaining 1/4 c. flour and cook 2-3 min while stirring.  Gradually whisk in the milk, stirring until smooth and thick.   Add salt and pepper.  Whisk in egg and egg yoke.   Stir in 1/2 cup of cheese.   Cover and set aside.
6. preheat the oven to 350. Lightly grease 9 x 13 inch casserole dish.
7. place slide potatoes in the bottom of dish in an even layer.  Top with half of the eggplant and half of the meat sauce.   Spoon 3/4 c. of the bechamel sauce evenly over the meat and sprinkle with 1/2 c of cheese.   Top with remaining eggplant, pressing down to compress layers.   Top with the remaining meat sauce and spread the remaining bechamel sauce evenly over the top.   Sprinkle with remaining cheese.
8. Bake, uncovered until golden brown on the top and heated through.   50 min to 1 hour.   Let stand for 40 minutes before cutting into squares.