Name: Authentic Greek Moussaka
Total time: 1 h 30 min
Cuisine: Greek
Ingredients: 3 Potatoes, peeled, sliced into 1/4-inch rounds; 2 Eggplants, sliced into 1/4-inch rounds; 3 Zucchini, sliced lengthwise; Vegetable oil, for deep frying; Salt, to taste; 2 tbsp Olive oil; 1 Onion, chopped; 1 clove Garlic, minced; 1 tbsp Fresh thyme, chopped; 1 tsp Granulated sugar; 1/2 tsp Ground cinnamon; 1/4 tsp Ground cloves; 500 g Ground beef; 1 tbsp Tomato paste; 400 g Grated tomatoes, or canned crushed tomatoes; 1/2 cup Fresh parsley, chopped; 2-3 leaves Fresh basil, optional, chopped; 100 g Unsalted butter; 100 g All-purpose flour; 750 ml Whole milk, warm; 1/4 tsp Ground nutmeg; 100 g Grated cheese, such as Kefalotyri or Parmesan; 2 Egg yolks; 50 g Grated cheese, or breadcrumbs for topping

Method

11 steps. Tap one to mark it done.

Cut the potatoes, eggplants, and zucchini into uniform, thin slices of roughly 1/4-inch thickness.
Pour vegetable oil into a deep pan and heat it, then deep-fry the potato slices until they are soft and pale gold. Remove them to a paper-towel-lined tray to remove extra oil. Fry the eggplant and zucchini slices in the same manner, draining them thoroughly and adding salt to season each batch.
For the meat filling, warm the olive oil in a skillet over medium-high heat. Stir in the chopped onion, garlic, thyme, sugar, cinnamon, and cloves, cooking for a few minutes until tender and aromatic.
Crumble the ground beef into the pan, using a spoon to break apart any clumps. Season with salt and pepper, and sauté until the meat loses its pink color. Incorporate the tomato paste, fry for 1 minute, and then pour in the grated tomatoes. Let the mixture simmer gently for 10 to 15 minutes, allowing it to thicken and dry out. Fold in the fresh parsley and the optional basil.
Prepare the Béchamel sauce by melting the butter in a saucepan set over medium heat. Whisk in the flour, cooking for 1 to 2 minutes. Slowly pour in the warm milk a little at a time, whisking vigorously the entire time to keep the sauce smooth.
Take the pot off the heat once the Béchamel has become thick and creamy. Season the mixture with ground nutmeg, salt, and pepper. Thoroughly whisk in the grated cheese and egg yolks until the mixture is completely uniform.
Mix one ladle of the finished Béchamel sauce directly into the meat sauce to thicken it and hold the layers together.
To assemble, place the potatoes in a flat layer along the bottom of a baking dish. Sprinkle them with a pinch of salt. Place the eggplants on top of the potatoes, then add the zucchini slices, lightly salting each new layer as you go.
Distribute the beef sauce in a smooth layer across the vegetables, then pour over the rest of the Béchamel sauce, spreading it to cover the entire surface. Scatter the additional grated cheese or breadcrumbs over the top.
Place the dish in an oven preheated to 180°C (350°F) on the fan setting, and bake for 35 to 40 minutes until the top is bubbly and beautifully browned.
Allow the moussaka to rest at room temperature for a minimum of 1 hour before cutting into portions and serving, which helps the layers remain intact.