Moussaka

Name: Moussaka
Cuisine: Europe, Greek
Ingredients: 3½ pounds, eggplant, cut into ¾-inch cubes; ½ cup plus 2 teaspoons plus 3 tablespoons, extra-virgin olive oil, divided; 2 teaspoons, table salt, divided; ¾ teaspoon, pepper, divided; 1½ pounds, Yukon Gold potatoes, unpeeled, sliced crosswise ¼ inch thick; 1 tablespoon, extra-virgin olive oil; 1 , onion, chopped fine; ½ teaspoon, table salt; 4 , garlic cloves, minced; 1 tablespoon, tomato paste; ½ cup, dry red wine; 2 teaspoons, paprika; 2 teaspoons, dried oregano; ½ teaspoon, red pepper flakes; ¼ teaspoon, ground cinnamon; 1 pound 80 percent lean, ground beef; 1 (14.5-ounce) can crushed, tomatoes; 2 teaspoons, red wine vinegar; 6 tablespoons, unsalted butter; ½ cup, all-purpose flour; 2½ cups, whole milk; 4 ounces, kasseri cheese, shredded (1 cup); ¼ teaspoon, table salt; ⅛ teaspoon, ground nutmeg; 3 , large egg yolks, lightly beaten

Main Courses
Europe
Greek
Fruits & Vegetables
Meat
Vegetables
Beef
Casseroles

By Steve Dunn ･ Appears in Cook's Illustrated September/October 2022

With plush vegetables, spiced meat sauce, and a top coat of satiny béchamel, this iconic casserole is equal parts festive showpiece and supreme comfort food.

SERVES 8

TIME 2½ hours, plus 30 minutes cooling

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