Moussaka

Peel and slice eggplants 1/4″ thick, drain on paper towels for 10 minutes each side (this takes out the bitterness typical with eggplant and is A.Very.Important.Step.).

Meanwhile, peel and slice potatoes 1/4″ thick.

Bake eggplant and potatoes on oiled cookie sheet for 20 minutes at 350° (10 minutes each side).

Meanwhile, fry hamburger and onion until meat is done, add garlic and cook for 2 more minutes.

Throw in the tomato sauce, tomatoes, cinnamon, cloves and salt and cook until liquid is gone.

[By this time the eggplant and potato are ready to come out of the oven. They won’t be done, but that’s okay because they’ll finish cooking later.]

If you can handle doing things simultaneously, while the eggplant and potato are in the oven and the hamburger is cooking, go ahead and start the white sauce.

Melt the butter on low heat, stir in the flour to form roux. Let that cook 2-3 minutes on low heat.

Gradually stir in milk and turn up heat slightly, cooking (and stirring!) until smooth and thick. This will take just a few minutes.

Remove from heat and allow to cool for 15 minutes or so.

Add salt and pepper and the eggs, one at a time, using a whisk to incorporate the eggs thoroughly. NOTE: You can’t add the eggs if the sauce is still hot or you’ll end up with a curdled mess. Yuck. So give it time to cool!

Once you’ve done all this, you’re finally ready to assemble the moussaka.

Layer in this order:

Potatoes on bottom (ALL the potatoes),
Half the eggplant slices
1/2 the shredded mozzarella
1/3 of the Parmesan
All the meat mixture
Remaining eggplant
Rest of mozzarella
1/3 of Parmesan,
All the white sauce (a.k.a. bechemal sauce)

For a final touch, sprinkle with the last 1/3 of the Parmesan and it’s ready to go in the oven!

Bake at 350° for one hour, remove from oven and let sit for 5-10 minutes before slicing.