Classic Greek Moussaka

1. 1 1. Prepare the Vegetables Salt the eggplants and let them sit for a few minutes to release their juices. Potatoes: Heat plenty of oil in a large skillet and fry the potato slices over medium heat (ideally at 140°C) until softened, but not browned. Drain on paper towels. Zucchinis & Eggplants: Heat a cast-iron skillet (or griddle) over medium heat and dry-grill the zucchinis (without oil) for 4-5 minutes until soft and lightly charred. Repeat the process with the rinsed and patted-dry eggplant slices. Let all vegetables drain well.
2. 2 2. The Meat Sauce In a wide pot, heat half the olive oil and sauté the meat with garlic for 3-4 minutes until browned and crumbly. Add the rest of the oil and the onions; sauté for another 4-5 minutes. Deglaze with the wine, let the alcohol evaporate, then add the diluted tomato paste, grated tomatoes, spices, bay leaves, salt, and pepper. Simmer covered for 25 minutes. Remove the whole spices (cinnamon, allspice, bay leaves) and stir in the parsley.
3. 3 3. The Béchamel Sauce Melt the butter in a pot over medium heat. Whisk in the flour for 2-3 minutes to form a paste (roux). Slowly add the warm milk, whisking constantly until the sauce thickens into a smooth cream. Remove from heat, whisk in the egg yolks, half of the grated cheese, nutmeg, salt, and pepper.
4. 4 4. Assembly & Baking Preheat the oven to 180°C. Lightly grease a deep baking dish. Layer 1: Arrange the potatoes at the bottom, leaving no gaps. Layer 2: Spread half of the meat sauce. Layer 3: Layer the zucchinis. Layer 4: Spread the remaining meat sauce. Layer 5: Arrange the eggplant slices. Layer 6: Pour the Béchamel over the top and sprinkle with the remaining cheese. Bake for 40-50 minutes until the top is golden brown.
5. 5 5. Serving Crucial: Let the Moussaka rest for 20-30 minutes before cutting into squares. This ensures the layers stay together when served.