Moussaka Straight from Greece

Directions

1. Eggplant Preparation:
2. Cut the eggplant into 3 centimeter thick slices. There must be enough slices for 2 layers in your gratin dish.
3. Place the eggplant slices in a large bowl and sprinkle with salt and leave for 30 minutes. Rinse and pat them dry with paper towels.
4. Preheat oven to 400F.
5. Place the eggplant slices on a baking sheet lined with parchment paper. Brush with olive oil and bake for 25 minutes.
6. Meat Sauce Preparation:
7. In a large saucepan, melt the butter and add the ground meat.
8. Mix in the grated onions followed by the white wine.
9. Stir and add the chopped tomatoes, nutmeg, cinnamon, and bay leaves.
10. Add the semolina and cook on low heat, stirring so that the semolina thickens and absorbs the liquid.
11. Season with salt and pepper.
12. Bechamel Preparation:
13. In a saucepan, melt the butter and add the flour. Cook a little until the flour browns slightly.
14. Gradually, add the milk. Stir constantly until the sauce thickens. Season with salt and pepper.
15. Assembly:
16. Preheat oven to 400F.
17. Use a brush to oil the bottom of the baking dish.
18. Add a layer of eggplant, cover with a layer of meat sauce, and another layer of eggplant.
19. Pour in a 2 centimeter thick layer of bechamel sauce.
20. Sprinkle with the grated Gouda cheese.
21. Bake for 40 minutes.
22. Serve hot with a green salad.