Moussaka Recipe

For the Béchamel Sauce
50 g butter
50 g all-purpose flour
400 ml milk
120 g grated Parmesan cheese (or any hard cheese of your choice)
2 eggs
Pinch of nutmeg
Salt and pepper to taste
Instructions
Step 1: Prepare the Vegetables
Eggplants:
Place the sliced eggplants on a large tray and sprinkle them generously with salt. Allow them to rest for about 30 minutes to draw out excess moisture and any bitterness.
Rinse the eggplants thoroughly under cold water and pat them dry with a clean kitchen towel.
Warm some olive oil in a frying pan set to medium heat. Fry the eggplant slices for about 30 seconds on each side, or until they turn golden.
Transfer the eggplants to paper towels to soak up any residual oil.
Potatoes:
In the same pan, add more olive oil if needed and fry the potato slices until they are lightly golden but still firm.
Remove and set aside on paper towels to absorb any extra oil.
Step 2: Cook the Meat Sauce
Add a tablespoon of olive oil to a large skillet and heat it over medium flame.
Add the finely diced onions and minced garlic. Cook the onions and garlic until they soften and release their aroma
stir in the minced meat, breaking it apart with a spoon as it cooks. Cook until browned and fully cooked through.
Stir in the chopped tomatoes, bay leaf, cinnamon, salt, and pepper. Mix well.
Let the sauce cook uncovered for 10–15 minutes, giving it a stir now and then. The liquid should reduce, leaving a thick, flavorful meat mixture.
Take out the bay leaf and adjust the flavors to your preference.