The bechamel
The roux
Have
all your ingredients ready as listed above. In a Pyrex measuring cup heat the two cups of milk in the microwave. It doesn't have to boil. Just get it on the warm side. In a sauce pan melt the butter. Immediately add the flour. Stir and cook the flour about five minutes. You want the flour taste to cook away but you don't want it to become brown. (If the flour begins to brown, you are then creating a roux.) |
Egg yolks
You should already have whisked the egg yolks and set them aside.
At this point, with the béchamel off the heat, add the whisked yolks to the mix. Slowly add the whipped egg yolks and whip with a whisk. Add cinnamon, nutmeg, salt and pepper. Return to a low flame and whisk until the mixture thickens enough to coat the back of a spoon. Remove from the heat. |
The milk
Slowly add the heated milk and stir continually.
Remove the milk and flour mixture from the stove. |
Final preparations
Oven: Preheat the oven to 350. Assembling the moussaka ( the casserole) Have together all your elements: The fried eggplant. The meat and potatoes. The béchamel. |
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Assembling
Use your fingers to grease a Pyrex or other casserole with olive oil. You will put this together the same way you would do a lasagna. Set out a layer of eggplant slices. Cover the slices with a layer of the meat and potato sauce. Cover this layer with eggplant slices. Add another layer of meat and potato sauce. (Two layers should be enough. But you can go beyond that if you have a casserole that's deep enough.) |
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Bechamel
Complete the layering by pouring the béchamel over the top.
Set in the oven for about one hour. |
Final step before the oven
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The finished dish
About 10 minutes before the finish, you can also sprinkle a bit of cheese over the
top. Much earlier than that and the cheese may burn. Remove from the oven and let the moussaka sit for about fifteen minutes. Like lasagna, it needs to set before serving. |
Plate and serve
