Moussaka Recipe

Prepare the Eggplant

Slice the eggplants into 1/2 inch rounds. Sprinkle with salt and let them sit for about 30 minutes to draw out moisture. Rinse and pat dry.

Prepare the Potatoes

Peel and slice the potato into thin rounds. Set aside.

Chop the Vegetables

Finely chop the onion and garlic. Dice the tomatoes.

Cook the Meat Mixture

In a large skillet, heat half of the olive oil over medium heat. Add the chopped onion and garlic, and sauté until golden brown. Stir in the ground beef and cook until browned. Add diced tomatoes, cinnamon, nutmeg, salt, pepper, and oregano. Simmer for 20 minutes, stirring occasionally.

Fry the Eggplant

In another skillet, heat the remaining olive oil. Fry the eggplant slices in batches until golden brown on both sides. Drain on paper towels.

Prepare the Sauce

In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 2 minutes. Gradually whisk in the milk, ensuring there are no lumps. Cook until the sauce thickens, about 5-7 minutes. Remove from heat and stir in the egg yolks and grated cheese.

Layering

In a greased baking dish, layer half of the potato slices at the bottom, followed by half of the eggplant slices. Spread the meat mixture over the eggplant, and top with the remaining eggplant and potato slices. Pour the béchamel sauce over the top, spreading it evenly.

Bake the Moussaka

Preheat the oven to 180°C (350°F). Bake for 45 minutes or until the top is golden brown. Let it cool for 15 minutes before serving.