Moussaka is a labor of love involving three distinct layers: fried vegetables, a rich spiced meat sauce, and a thick, velvety custard-like Béchamel topping.

Part A: Ingredients

• The Veg: 2 large Eggplants (sliced into rounds), 2 large Potatoes (sliced into rounds).
• The Meat: 1.5 lbs Ground Lamb (or beef), 1 Onion (minced), 2 Tbsp Tomato paste, 1/2 tsp Cinnamon, 1/4 tsp Allspice.
• The Béchamel: 4 cups Milk, 1/2 cup Butter, 1/2 cup Flour, 2 Egg yolks, 1/2 cup Parmesan cheese, pinch of Nutmeg.

Part B: Instructions

1. Prep Veg: Salt the eggplant slices to draw out moisture (30 mins), then pat dry. Fry both eggplant and potato slices in olive oil until golden. Drain on paper towels.
2. The Meat Sauce: Brown the lamb with onions. Stir in the tomato paste and spices. Simmer for 20 minutes until the sauce is very thick (not watery).
3. The Béchamel: Melt butter, whisk in flour to make a roux. Slowly whisk in milk until thick. Remove from heat and whisk in egg yolks, nutmeg, and cheese.
4. Layering: In a deep baking dish, layer: (1) Potatoes, (2) half of the Eggplants, (3) all of the Meat sauce, (4) remaining Eggplants.
5. The Cap: Pour the Béchamel over the top, smoothing it to the edges.
6. Bake: Bake at 375°F (190°C) for 45 minutes until the top is deep golden and the layers are set. Let it rest for 20 minutes before slicing—this is vital so it doesn’t fall apart.