Greek Moussaka with Beef, Eggplant, and Pecorino Béchamel
Choose firm, unblemished eggplants with smooth skin; salting their slices draws off moisture and bitterness before they form the defining vegetable layers of Greek moussaka. This baked casserole pairs them with thick cinnamon-scented beef sauce and a golden, crisp-topped pecorino béchamel.
140 min
