Traditional Greek Moussaka

Salt the eggplant slices and let them rest for 30 minutes to remove bitterness. Pat dry and fry until lightly golden and soft. Slice 3 large eggplants lengthwise and sprinkle with 1 tbsp salt to draw out bitterness. After letting them sit, pat them dry and fry in olive oil until golden brown. Drain on paper towels to remove excess oil.

Sauté onions and garlic until fragrant. Add ground beef and cook until browned. Stir in tomato paste, crushed tomatoes, and spices. Simmer for 30 minutes until thick and aromatic. Heat 2 tbsp olive oil in a pan and sauté 600g ground beef with 1 finely chopped onion and 3 minced garlic cloves. Stir in 2 tbsp tomato paste, 300g crushed tomatoes, 1 tsp cinnamon, ½ tsp allspice, and ¼ tsp nutmeg. Season with salt and pepper and simmer until the sauce thickens.

Melt butter, whisk in flour, and cook until pale golden. Slowly add milk, whisking constantly until thick. Remove from heat and whisk in egg yolks and nutmeg. Melt 80g butter in a pot and whisk in 80g flour. Gradually pour in 800ml milk, whisking constantly until smooth and thick. Remove from heat and quickly stir in ½ tsp nutmeg, 1 tsp salt, and 2 egg yolks until fully incorporated.

Arrange eggplant slices in a baking dish, spread meat sauce over them, and repeat layers. Pour béchamel on top and smooth the surface. In a baking dish, create layers starting with the fried eggplants, followed by the meat sauce. Repeat if necessary, then pour the thick béchamel sauce evenly over the top. Bake in a preheated oven until the top is golden and bubbling.

Bake at 180°C for 45 minutes until the top is golden and slightly blistered. Rest 15 minutes before slicing. In a baking dish, create layers starting with the fried eggplants, followed by the meat sauce. Repeat if necessary, then pour the thick béchamel sauce evenly over the top. Bake in a preheated oven until the top is golden and bubbling.