Classic Greek Moussaka Recipe

Sprinkle the eggplant slices generously with salt and let them stand for 45 minutes; this draws out excess moisture. Then, wash them thoroughly under cold water to remove any salt. Pat them dry.

Thinly brush each eggplant slice with olive oil and bake them in a preheated grill pan for several minutes on each side, until softened and marked with grill lines. Set these aside as you go, repeating until all slices are grilled. For the meat sauce, lightly sauté the onions in olive oil until they're tender and translucent.

Remove the meat sauce from the heat and set it aside. To start the béchamel, melt the butter in a clean saucepan. Add the flour to the melted butter, stirring constantly to create a smooth paste, or roux. Cook for a minute or two until it smells slightly nutty.

When the mixture is evenly thick, gradually whisk in the warm milk, pouring slowly to avoid lumps. Gently bring the sauce to a boil, stirring until it thickens to coat the back of a spoon. Remove it from the heat, then season with pepper and ground nutmeg.

Vigorously whisk in the egg yolks until they are fully incorporated and the béchamel is creamy. Set the sauce aside.

Thinly coat a suitable ovenproof baking dish with olive oil. Sprinkle the bottom evenly with homemade bread crumbs, which will help prevent sticking and add a little texture.

Arrange a single layer of grilled eggplant slices on the bottom of the prepared dish. Cover this with a portion of the meat sauce, then crumble some feta cheese over the top. Repeat these layers until the pan is almost full, aiming for even layers. Finish the layering with a final layer of feta cheese.

Carefully pour the béchamel sauce over the top, spreading it evenly to cover all the layers. Cover the dish with tin foil and bake in a preheated oven at 180°C for 1 hour.