1590 minutes
A deliciously layered moussaka with eggplant, celery root, potatoes, béchamel sauce, and kashkaval cheese, topped with a Tripolitan Tomato Sauce.
Yukon Potatoes, peeled, sliced into 1/8-inch rounds
each
to taste
Celery Root, peeled, sliced into 1/4-inch pieces
each
Baharat
to taste
Bechamel Sauce
cups
Kashkaval Cheese, grated
0 oz
Eggplant, sliced
each
Butter, for greasing
to taste
Tripolitan Tomato Sauce
to taste
1. Prepare the Baking Dish
Preheat your oven to 375ºF. Generously butter a baking dish. Peel and slice three medium Yukon potatoes into ⅛-inch thick rounds. Lay them evenly in the prepared dish, seasoning with a pinch of salt.
2. Layer Celery Root
Peel the celery root and slice it into ¼-inch thick pieces. Layer these on top of the potatoes, adding a touch of salt and a dusting of baharat. Pour one cup of béchamel sauce over the celery root.
3. Add Cheese and Eggplant
Sprinkle half of the grated kashkaval cheese over the béchamel, followed by half of the eggplant slices.
4. Repeat Layers
Repeat the layering process with the remaining potatoes, celery root, béchamel, cheese, and eggplant slices.
5. Bake the Moussaka
Cover the dish with parchment paper, then aluminum foil, and bake for 1 hour and 45 minutes, until the center is tender to the touch of a paring knife.
6. Cool and Set
Allow the moussaka to cool completely before covering it again. Place weights on top and refrigerate overnight to set the layers.
7. Reheat and Brown
Preheat your oven to 350ºF, and reheat the moussaka for about an hour. Broil for 2-3 minutes until the top is browned. Serve with Tripolitan Tomato Sauce.
Slice the eggplants uniformly to ensure even cooking. Salt the slices liberally and let them rest for 30 minutes to draw out excess moisture and reduce bitterness. Rinse well and pat dry before cooking.
Opt for eggplants that are firm, shiny, and heavy for their size, with smooth skin and no blemishes. This will ensure they're not overripe and seed-heavy, which can make them bitter.
Start with a layer of roasted vegetables at the bottom of the baking dish to prevent sticking. Alternate layers of eggplant and celery root with the right amount of sauce.
Whisk constantly to prevent lumps. Gradually add milk to the roux while whisking, and consider infusing the milk with aromatics like bay leaf, nutmeg, and onion with cloves.
Consider roasting the eggplants instead of frying. Brush with olive oil, season with salt, and roast in a single layer at 400°F (204°C) until golden brown and tender.
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