8 SERVINGS
Extra-virgin olive oil
1 medium yellow onion, diced (about 1 cup)
1 carrot, peeled and diced
1 pound ground beef (85% lean)
¾ teaspoon ground cinnamon
1½ teaspoons ground coriander
Coarse kosher salt (preferably Diamond Crystal) and freshly
ground black pepper
1 medium eggplant (about 1¼ pounds), sliced crosswise ¼
inch thick on a mandoline or with a sharp knife
¼ cup chopped fresh flat-leaf parsley
1 cup Classic & Simple Red Sauce (
this page), warm
Make the meat mixture: Warm 1 tablespoon olive oil in a
large skillet over medium heat. Add the onion and carrot
and cook, stirring occasionally, until the vegetables have
softened but not begun to brown, about 10 minutes. Add
the beef, cinnamon, coriander, ¾ teaspoon salt, and ½
teaspoon pepper, stirring to incorporate, and continue
cooking, breaking up the meat with a wooden spoon until
the beef is cooked through and begins to brown, another 15
minutes. Remove from the heat.
Bake the eggplant: Preheat the oven to 400°F and position
a rack in the center. Line a baking sheet with parchment
paper. Brush each side of the eggplant slices with oil, using
about ¼ cup in total. Arrange the slices on the prepared
baking sheet and season with ¾ teaspoon salt. Bake until
the eggplant softens, about 5 minutes. Lower the oven
temperature to 350°F.
Bake the moussaka: Brush the bottom of a 9-inch glass or
ceramic pie dish with oil and line it with the eggplant slices,
leaving some to hang over the sides. Mix the parsley with
the ground beef and spoon it over the eggplant. Top with
the red sauce. Fold the overhanging eggplant over the filling.
Drizzle the top with more oil. Bake until the top begins to
brown in spots, about 30 minutes. Let the moussaka rest at
room temperature for 30 minutes before slicing and serving.
Or cool completely and reheat to serve.
