How to make the best moussaka in the world!

METHOD

Cut the eggplants into 1 cm thick slices. Season with salt and let sit for 30 minutes. Meanwhile, cut the potatoes into slices.
Fry the eggplants and potatoes until golden brown. Dry on a paper towel to remove oil.

Brown the sliced ​​onions, add the crushed garlic then add the meat and cook, stirring, until the beef is no longer pink. And add salt, pepper, cinnamon and thyme, stir well.

Add the tomato paste and stir. Add the bay leaf, tomato sauce and mix well. Add the wine, stir and bring to a boil. Reduce heat to low and simmer until thickened. In a medium saucepan, melt the butter over low heat.

When the butter is melted, add the flour and whisk continuously until a smooth dough forms. Gradually add the lukewarm milk while whisking continuously to avoid lumps.

Whisk until the sauce is smooth and thick. Add a pinch of salt, black pepper, nutmeg, parmesan and egg yolks, whisk until smooth.
Preheat the oven to 180°C (360F).

Add 4 to 5 tablespoons of béchamel sauce to the meat mixture and mix. Arrange the potatoes in a baking dish, then layer half of the eggplants. Pour in the meat mixture. Arrange the remaining eggplants and pour the béchamel sauce. Grate a little parmesan on top.
Bake for 40 to 50 minutes or until golden brown. Remove from oven and let cool for at least 45 minutes before cutting.