Potato Moussaka

Ingredients for 6 servings:

• 2 large eggplants
• 50 ml olive oil
• 2 cloves garlic
• some thyme sprigs
• e.g. salt and pepper
• e.g. chili
• 750 g potatoes
• 50 ml milk
• 100 g Parmesan
• 100 g cream cheese, natural
• salt and pepper
• 400 g minced beef
• 1 small onion(s)
• 3 cloves garlic
• 1 bunch of thyme
• 2 tbsp tomato paste
• 50 ml white wine of your choice
• 400 g tomatoes, chopped (can)
• 1 tbsp olive oil
• e.g. salt and pepper
• n. B. sugar
• e.g. Paprika powder, hot
• e.g. cinnamon
• 50 g butter
• 50 g flour
• 500 ml milk
• 1 tsp, heaped vegetable stock
• salt and pepper
• nutmeg
• 1 tsp olive oil for the mold
• 50 g Parmesan

Instructions

Working time approx. 35 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 55 minutes

Preheat the oven to 200°C (top/bottom heat) or 180°C (fan). Line a baking sheet with parchment paper. Grease a large, deep casserole dish (I use a large cast iron pot) with olive oil. Wash the eggplants, cut them crosswise into approximately 8 mm thick slices, and arrange them on the dish (they can overlap slightly). Peel and finely chop or press the garlic and add it to the olive oil. Wash the thyme stalks, peel the leaves, chop them, and add them as well. Season the oil with salt, pepper, and chili powder and brush the eggplant slices with it. Bake in the hot oven for about 10 minutes (or until the slices are soft and have taken on some color) and set aside. Meanwhile, wash and peel the potatoes, and cut or grate them into thin slices. Grate the Parmesan cheese. Arrange the potato slices in three layers in the casserole dish, seasoning each layer lightly with salt and pepper. Pour the milk onto the first layer, spread half of the Parmesan cheese onto the second layer, and add the flaked cream cheese and the remaining Parmesan cheese to the third layer. Bake in the hot oven for about 30 minutes, until the surface is lightly browned. For the minced meat and tomato sauce, peel and dice the onion. Peel and chop or press the garlic. Wash the thyme, peel off the leaves, and chop them. Heat olive oil in a deep pan. Sauté the onion and garlic, then add the minced meat and fry until crumbly. Stir in the tomato paste and fry briefly. Deglaze with white wine and chopped tomatoes. Shake the can with about 150 ml of water. Simmer the sauce uncovered for about 20 minutes to reduce slightly. Season to taste with a little sugar, salt, pepper, paprika, and a pinch of cinnamon. While the minced meat sauce is simmering, melt the butter for the béchamel sauce in a small saucepan. Whisk in the flour to form a smooth paste. Over medium heat, gradually stir in the milk (about 100 ml at a time, then whisk again until smooth). Add the vegetable stock and continue stirring until thickened. Remove from the heat and season with nutmeg, salt, and pepper. Grate the remaining Parmesan cheese. Once the potatoes are sufficiently browned, remove the dish from the oven. Layer the eggplant slices and spread the minced meat and tomato sauce on top. Pour the béchamel sauce evenly over the top to coat everything and sprinkle with the Parmesan cheese. Bake for another 30 minutes, until the surface is golden brown and bubbly. Let stand for a few more minutes if necessary (otherwise the moussaka will run a lot when served).