Classic Greek Moussaka

Slice 150 gr Eggplants thinly. Sprinkle with ¹/₄ tsp Sea Salt and let stand for 45 minutes to draw out moisture. Rinse thoroughly and pat dry with paper towels.

Brush each eggplant slice with ³/₄ tbsp Olive oil extra virgin. Grill in a preheated grill pan for several minutes on each side until tender and lightly browned. Set aside. Meanwhile, finely chop ¹/₂ head Onions and 1 clove Garlic.

In a large pan, heat ¹/₂ tbsp Olive oil extra virgin over medium heat. Sauté the chopped ¹/₂ head Onions until tender, about 5-7 minutes. Add 100 gr Veal mince and cook, breaking up clumps, until no longer pink. Stir in 120 gr Canned Diced Tomatoes, chopped 1 clove Garlic, ¹/₂ tsp Ground Cinnamon, ¹/₂ tsp Allspice, ¹/₄ tsp Sea Salt, and ¹/₄ tsp Black Pepper - Powder. Simmer for 10 minutes, then stir in 8 gr Tomato paste. Remove from heat.

In a saucepan, melt 3 tsp Butter over medium heat. Whisk in 15 gr Flour and cook for 1-2 minutes until a smooth paste forms. Gradually whisk in 65 ml Milk until smooth. Bring gently to a boil, stirring constantly, then reduce heat and simmer until thickened, about 5 minutes.

Remove the béchamel from heat. Season with ¹/₄ tsp Black Pepper - Powder, ¹/₂ tsp Ground Nutmeg, and ¹/₄ tsp Sea Salt. Separate the yolks from 1 piece Eggs size M (3 eggs). Vigorously whisk the egg yolks into the béchamel sauce until fully incorporated and smooth. Set aside.

Thinly coat a suitable ovenproof baking dish with ¹/₄ tbsp Olive oil extra virgin and sprinkle the bottom evenly with 15 gr Breadcrumbs (fine). Arrange a layer of grilled 150 gr Eggplants slices, followed by a layer of the meat sauce, and then sprinkle with 42 gr Feta Cheese. Repeat these layers until the pan is almost full, finishing with a layer of 18 gr Feta Cheese.

Carefully pour the prepared béchamel sauce over the top layer of 60 gr Feta Cheese. Cover the baking dish tightly with tin foil. Bake in a preheated oven at 180°C (350°F) for 1 hour.

Remove the moussaka from the oven, remove the tin foil, and let it rest at room temperature for 45 minutes before slicing and serving to allow it to set properly.