How to Make the Best Moussaka in the World?

First, prepare the eggplant by slicing them into 1 cm thick slices and salting them. Let them sit for 30 minutes while you cut the potatoes into similar slices. Then, fry the eggplant and potatoes until they are golden brown. Place them on a paper towel to remove excess oil.

In a separate pan, cook the chopped onions until they are translucent, then add the crushed garlic and ground beef. Cook until the beef is no longer pink, and season with salt, pepper, cinnamon, and thyme. Stir in the tomato paste, bay leaf, tomato sauce, and red wine. Let it simmer until it thickens.

Now let’s make the creamy bechamel sauce. In a saucepan, melt the butter over low heat, then add the flour and whisk until a smooth paste forms. Gradually add the warm milk while whisking to avoid lumps. Keep whisking until the sauce is smooth and thick. Season with salt, pepper, nutmeg, parmesan cheese, and egg yolks.

Now we’re ready to assemble the moussaka.