Classic Moussaka (The Best)

Instructions

1. 1

   With one rack in the bottom third of the oven and a second rack in the top third, preheat the oven to 425°F (220°C).

2. 2

   In a 13 x 9-inch (33 x 23 cm) baking dish, toss the potatoes with 1 tbsp (15 ml) of the oil. Season with salt and pepper. Spread the potatoes out in the baking dish.

3. 3

   In a large bowl, combine the eggplants, garlic, oregano and remaining oil. Season with salt and pepper. Spread the mixture out in a non-stick or parchment paper-lined baking sheet, slightly overlapping the eggplant slices.

4. 4

   Bake the potatoes on the lower rack of the oven and the eggplant on the upper rack for 30 minutes or until the eggplant slices are tender and golden and the potatoes are starting to soften. Let cool. Cover the potatoes with the eggplant mixture. Set aside. Lower the oven temperature to 375°F (190°C).