Greek Moussaka with Eggplant, Meat Sauce and Béchamel

Step 1: Arrange the eggplant slices in a large colander, slightly overlapping them. Sprinkle with some of the salt, then repeat with the remaining eggplant.

Step 2: Leave the eggplant to sweat for 30 minutes. Meanwhile, make the meat sauce and béchamel sauce.

Step 3: Preheat the oven to 240°C/450°F.

Step 4: Pat the eggplant thoroughly dry so it does not become too salty. Arrange the slices on parchment-lined trays, working in batches if needed, and brush them with oil.

Step 5: Bake for 15–20 minutes, until lightly browned and softened. Remove the trays from the oven and set the eggplant aside to cool slightly.

Step 6: Heat the olive oil in a large skillet or pot over high heat. Add the garlic and onion and cook for 2 minutes.

Step 7: Add the beef or lamb. Cook, breaking up the meat as you go, until it changes from pink to brown.

Step 8: Add the wine and cook for 1.5 minutes, or until the alcohol smell is gone.

Step 9: Add the remaining filling ingredients and stir to combine. Bring the sauce to a simmer, lower the heat to medium-low and cook for 15 minutes, or until reduced to a thick sauce.

Step 10: Melt the butter in a pan over medium heat. Add the flour and cook for 1 minute, stirring constantly.

Step 11: Stir constantly as you slowly add the milk. Then stir regularly for 3–5 minutes, until the sauce thickens enough to coat the back of a wooden spoon.

Step 12: Take the pan off the heat and whisk in the cheese, nutmeg, stock powder or salt, and pepper.

Step 13: Let the sauce cool for 5 minutes, then whisk in the egg and egg yolk. Cover the pan until needed.

Step 14: Lower the oven temperature to 180°C/350°F.

Step 15: Arrange half the eggplant in the bottom of a baking dish, then spread all the meat filling over it.

Step 16: Add the remaining eggplant, pour the béchamel sauce over the top and sprinkle with breadcrumbs.

Step 17: Bake for 30–40 minutes, or until golden brown. Let the moussaka stand for 10 minutes before serving.