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Veal Moussaka with Béchamel
Layers of fried potato and eggplant with a slow-simmered veal and tomato sauce, capped with a browned béchamel. Brining the sliced vegetables keeps them pale and clean-tasting.
- YieldServes 4
- Hands-on1 h 40 min
- Total3 h
- Difficulty
Ingredients
Vegetables
- 650 glarge eggplants, peeled and sliced lengthwise, about 5 mm thick
- 350 glarge potatoes, peeled and sliced lengthwise, about 5 mm thick
- 650 mlwater, for the salt brine
- 15 gsalt, for the brine, about 7 g per quart of water
Meat sauce
- 350 gtomatoes, pureed
- ½large onions, finely chopped
- 350 gground veal
- 50 mlolive oil, in all: for the onions, the baking dish and frying the vegetables
- to tastesalt and pepper
Béchamel
- 7 gbutter
- 9½ gall-purpose flour
- 170 mlmilk, 1 pint
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