Cypriot Moussaka - Mediterranean Dish | CulinaryCreationss

Ingredients

• For the Vegetables:
• 2 large eggplants (about 2 lbs total), sliced into ½-inch rounds
• 1 ½ lbs Yukon Gold potatoes, peeled and sliced into ¼-inch rounds (optional, but highly recommended for richness!)
• ¼ cup olive oil, plus more for roasting
• Salt and freshly ground black pepper
• For the Meat Sauce (Ragu):
• 2 tablespoons olive oil
• 1 large yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 ½ lbs ground beef (80/20 lean is ideal) or ground lamb for a more traditional flavor
• ½ cup dry red wine (like Merlot or Cabernet Sauvignon)
• 1 (28-ounce) can crushed tomatoes
• 1 teaspoon dried oregano
• ½ teaspoon ground cinnamon (don't skip this for authentic flavor!)
• ¼ teaspoon smoked paprika
• Salt and freshly ground black pepper to taste
• ½ cup water or beef broth (if needed for simmering)
• For the Béchamel Sauce:
• 6 tablespoons unsalted butter
• ½ cup all-purpose flour
• 4 cups whole milk, warmed
• ¼ teaspoon freshly grated nutmeg
• 2 large egg yolks
• ½ cup grated Pecorino Romano cheese (a practical and delicious substitute for Kefalotyri)
• Salt and white pepper to taste
• For Assembling:
• A little extra grated Pecorino Romano cheese for topping