Prepare the Eggplants:
Remove stalks, and slice the eggplants lengthways into ½-inch slices.
Place slices in a colander, season with salt, and cover with an inverted plate.
Leave them for 30 minutes to 1 hour.
Prepare the Potatoes:
Peel potatoes and slice them into ½-inch rounds.
Drizzle with olive oil, season with salt, pepper, and oregano.
Bake at 425°F (220°C) until golden.
Cook the Meat Sauce:
Heat a little olive oil in a large pan.
Cook chopped onion for a few minutes, then add garlic, cinnamon, and oregano.
Add ground meat (lamb or beef) and brown.
Mix in wine, tomatoes, sugar, and broth. Let simmer for 20-30 minutes.
Cook the Eggplants:
Brush eggplant slices with olive oil.
Broil until softened and golden brown.
Assemble the Moussaka:
Butter a large baking dish (8×12 inch).
Layer half the potatoes and eggplants.
Pour the meat sauce and spread evenly.
Top with remaining potato and eggplant slices.
Make the Bechamel Sauce:
Melt butter in a saucepan, add flour, and cook for a minute.
Slowly add milk, stirring continuously until thickened.
Remove from heat, whisk in an egg, and season with nutmeg, salt, and pepper.
Bake:
Pour the bechamel over the layered dish.
Spread it evenly.
Bake at 350°F (175°C) for about 45 minutes, until the top is golden brown.
Enjoy your delicious homemade moussaka
