Base ingredients:

• 6 eggplants

• 5 potatoes (optional)

• Vegetable oil (for the eggplants)

For the meat sauce:

• 750g beef or lamb mince

• 2 red onions, chopped

• 2 cloves of garlic, chopped

• 1 tin chopped tomatoes (400g/14oz)

• 2 tbsp tomato paste

• 1 teaspoon sugar

• 1 glass of red wine

• Pinch of sea salt and freshly ground black pepper

• 1 bay leaf

• 3-4 whole cloves (optional)

• Pinch of cinnamon or one cinnamon stick

• 1/4 cup olive oil

For the bechamel sauce:

• 900 ml milk

• 120g butter

• 120g flour

• Pinch of nutmeg

• 2 egg yolks

• 100g Parmigiano-Reggiano or Kefalotyri or your favorite hard cheese

• Salt to taste

Instructions:

1. Begin by preparing the eggplants and potatoes. Slice the eggplants lengthwise into thin slices. If using potatoes, peel and slice them into thin rounds.

2. Heat vegetable oil in a frying pan and fry the eggplant slices until golden brown on both sides. Set aside on paper towels to drain excess oil. If using potatoes, fry them in the same way.

3. In a separate pan, heat olive oil and sauté the chopped onions and garlic until softened. Add the mince and cook until browned. Add the chopped tomatoes, tomato paste, sugar, red wine, bay leaf, cloves, cinnamon, salt, and pepper. Let the sauce simmer until thickened.

4. Preheat your oven to 180°C (350°F).

5. In a separate saucepan, prepare the bechamel sauce. Melt butter, add flour and whisk until combined. Slowly add the milk while whisking constantly. Cook until the sauce thickens. Add nutmeg, egg yolks, and grated cheese. Season with salt.

6. In a baking dish, layer the fried eggplant slices at the bottom, followed by a layer of the meat sauce. Repeat with another layer of eggplant and meat sauce. Top with the remaining eggplant and pour the bechamel sauce over the top.

7. Bake in the preheated oven for about 45-60 minutes or until the top is golden brown and bubbly.

8. Remove from the oven and let it rest for a few minutes before serving. Enjoy your delicious traditional Moussaka!