Moussaka: the super creamy Greek recipe to try!

INGREDIENTS
3 eggplants
3 potatoes
Oil for frying

For the meat mixture:
Extra virgin olive oil
1 onion
2 cloves of garlic
750g of minced meat
Salt
Pepper
Thyme
30g (2 tbsp) of tomato puree
1 bay leaf
250ml (1 cup) of beef broth
280g (1 1/4 cups) of tomato sauce

For bechamel:
130g (1/2 cup) of butter
130g (1 cup) of flour
1l (4 cups) of milk
2 egg yolks
100g (1 cup) of parmesan
Nutmeg
Pepper
Salt

Parmesan

METHOD
1. Cut the eggplants lengthwise. Peel the potatoes and slice them. Fry the eggplants and potatoes until golden.
2. Heat olive oil in a pan add the onions and sauté for 3-4 minutes. Add crushed garlic and sauté for 2-3 minutes more.
3. Add the minced meat and cook until the beef is no longer pink. Add the salt, pepper, thyme, and tomato paste and mix. Add the bay leaf, beef broth, and tomato sauce and cook on low heat until thickens. Remove from the heat and transfer to the bowl.
4. In a saucepan melt the butter, add flour, and whisk continuously, until a smooth paste forms. Gradually add the warm whisk until the sauce is smooth and thick.
5. Remove from heat and add egg yolks, parmesan, nutmeg, pepper, and salt and mix to combine.
6. Add 4-5 tablespoons of the béchamel sauce to the meat mixture and mix to combine.
7. Start assembling the moussaka by arranging the layer of potatoes in a baking dish, then layer half of the eggplants. Pour the meat mixture and spread evenly. Layer the remaining eggplants and pour the béchamel sauce.
8. Sprinkle the moussaka with parmesan and transfer to the oven. Bake at 180°C/360°F for 50 minutes.
9. Cut on slice after baking and serve.
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