Greek Moussaka

Method

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1. 1Slice the eggplants lengthwise 1 cm thick, salt them and leave in a colander for 30 minutes. Meanwhile peel the potatoes and slice them into 0.5 cm rounds.
2. 2Preheat the oven to 200 °C. Pat the eggplant dry, lay the eggplant and potato slices on lined trays and brush with olive oil. Roast for 20-25 minutes, until the eggplant is soft and golden and a fork slides easily into the potatoes.
3. 3For the meat sauce, soften the onion in 2 tbsp olive oil for 5 minutes, then add the meat and cook until its liquid evaporates and it turns crumbly and browned. Stir in the garlic and tomato paste for 1 minute, add the wine and boil for 2 minutes to cook off the alcohol.
4. 4Add the tomatoes, cinnamon, allspice, bay leaf, salt and pepper. Simmer gently for 20-25 minutes, stirring now and then, until thick enough that a spoon drawn through it leaves a trail; remove the bay leaf and stir in the parsley.
5. 5For the béchamel, melt the butter, add the flour and cook for 2 minutes until it smells toasty. Whisk in the warm milk a little at a time and cook for 6-8 minutes until smooth and thick like custard. Off the heat, cool for 2-3 minutes, then quickly whisk in the yolks, nutmeg, half the cheese and a pinch of salt.
6. 6Lower the oven to 180 °C. In a baking dish of about 25x35 cm, lay the potatoes in the bottom and half the eggplant on top. Spread over the meat sauce and cover with the rest of the eggplant.
7. 7Pour the béchamel over the top, spread it to the edges and sprinkle with the remaining cheese. Bake for 45-50 minutes, until deep golden and puffed in places.
8. 8Let the moussaka rest for at least 30 minutes before cutting into squares. This lets the layers set so the slices hold their shape.