Name: Classic Moussaka
Total time: 2 h 35 min
Cuisine: Greek
Ingredients: 2 Eggplant, sliced into 1/4-inch thick rounds; 1 Russet potato, peeled and sliced into 1/4-inch thick rounds; Vegetable oil, for frying; 3 tbsp Olive oil; 1 Yellow onion, chopped; 2 tsp Garlic, minced; 2 tbsp Tomato paste; 1/2 lb Ground pork; 1/2 lb Ground beef; 2 tsp Ground cinnamon; 1 tsp Nutmeg; 1 tsp Salt; 1/2 tsp Black pepper, or to taste; 1/4 cup Red wine; 1 can Canned diced tomatoes, 14.5 oz can; 2 tbsp Unsalted butter; 3 tbsp All-purpose flour; 1/4 tsp Salt; 2 cup Milk, 2% or whole; 1 cup Mizithra cheese, grated; or halloumi (substitute parmesan in a pinch); 1/2 tbsp Olive oil

Method

9 steps. Tap one to mark it done.

Line a baking sheet with several layers of paper towel. Arrange the eggplant slices in one layer on top and salt them liberally. Leave them for 15 minutes, then dry off the moisture that appears. Turn each slice over, season with more salt, and wait another 15 minutes before patting them dry again.
Warm 3 tablespoons of olive oil in a large pan over medium heat. Cook the yellow onion and garlic for around 5 minutes to soften them. Mix in the tomato paste, then incorporate the ground pork and ground beef. Cook the mixture, using a spoon to crumble the meat, until it is fully browned and done.
Pour the meat mixture into a fine colander to drain the fat, pressing down using a spoon to squeeze out maximum grease. Wipe the inside of the skillet, return the meat to the pan, and mix in the ground cinnamon, nutmeg, salt, and black pepper. Cook this for 1 minute.
Add the red wine and cook, stirring once in a while, for approximately 5 minutes until nearly all the liquid is absorbed. Mix in the diced tomatoes and let it simmer without a lid over medium heat for 25 to 30 minutes, stirring now and then, until the mixture has dried out significantly and most liquid is gone.
Pour about 1/4 inch of vegetable oil into another skillet and heat it to 350°F (175°C). Ensure the eggplant slices are dried with a pat one last time, then fry them in stages for 3 to 5 minutes on each side until lightly browned. Move them onto paper towels and gently press to remove surplus grease. Do the same when frying the potato slices for 3 to 5 minutes on each side.
Using a medium saucepan over medium heat, melt the butter. Stir in the flour with a whisk to create a paste, cooking for 2 minutes and stirring once in a while. Slowly pour in the milk while whisking continuously, and cook until it starts simmering and becomes thick. Take the pan off the burner, then stir in 1/4 teaspoon of salt and 3/4 cup of the grated cheese, mixing the cheese in a little at a time until fully blended.
Set the oven to preheat to 350°F (175°C). Coat the bottom of an 8x8-inch baking dish using 1/2 tablespoon of olive oil. Place all the fried potatoes at the bottom, then add half of the eggplants, and top with half of the meat mixture. Duplicate these layers using the rest of the eggplants and the remaining meat mixture.
Spread the sauce evenly over the top meat layer, flattening it out with a spatula, and scatter the remaining 1/4 cup of grated cheese across the surface.
Bake the dish for approximately 45 minutes so the top becomes a nice golden brown. Allow it to sit for 30 minutes to settle before you slice and serve.