Moussaka

Method

1. Cut the eggplants into long strips, salt them generously, and set aside for about 15 minutes to draw out moisture.
2. Dice the onion and mince the garlic.
3. In a pan, heat extra virgin olive oil and sauté the onion until softened, then add the garlic.
4. Add the ground meat (beef, lamb, or a combination), season with salt and pepper, and brown well, allowing a fond to develop.
5. Add about 1 tablespoon of tomato paste and cook it down for a minute. Optionally deglaze with half a cup of red wine.
6. Add crushed tomatoes (whole peeled tomatoes crushed) and the spices: oregano, cinnamon, allspice, salt, pepper, and a bay leaf. Simmer the sauce for about 30 minutes.
7. Fry the eggplant strips in shallow oil until golden brown on both sides. Drain on paper towels.
8. Make the béchamel: in a saucepan, melt butter, whisk in flour, then slowly add warm milk while stirring constantly until thickened. Remove from heat, season with salt, pepper, and nutmeg. Stir in grated cheese and two egg yolks.
9. Layer in a baking dish: start with a layer of fried eggplant, then a layer of meat sauce. Repeat with remaining eggplant and meat sauce. Spread the béchamel evenly on top.
10. Bake in a preheated oven until the top is golden and bubbly. Let rest before serving.