Moussaka

Method

1. Wash the eggplants and cut them lengthwise into slices about 1 cm thick; if very large, cut them in half.
2. Arrange the slices in layers in a tray lined with a cloth, sprinkling each layer with coarse salt. Place a weight on top and let them purge for about 30 minutes.
3. Meanwhile, heat a drizzle of oil in a pot and sauté the finely chopped onion and two chopped garlic cloves for a few minutes.
4. Add the ground meat (beef here; traditionally lamb or a mix), season with salt and brown until it releases its liquids and takes on color.
5. Deglaze with a glass of red wine, stir and let the alcohol evaporate.
6. Add tomato paste, crushed peeled tomatoes, a pinch of cinnamon, nutmeg, two bay leaves, black pepper and, if you like, a few cloves.
7. Stir, cover and cook over low heat for 30-40 minutes; for the last 15 minutes uncover and reduce the sauce until it is dry. Remove the bay leaves.
8. Quickly rinse the purged eggplants in water and pat them dry with a cotton cloth.
9. Fry the eggplants a few at a time in seed oil at 170°C for about 5 minutes until golden; drain and dry on paper towels.
10. Optional: peel the potatoes and cut them lengthwise into slices about 4 mm thick; fry a few at a time in oil at 170°C for 4-5 minutes until golden, then drain on paper towels. Alternatively, you can boil them for 5 minutes.
11. Make the béchamel: melt the butter, add the flour and stir until creamy; pour in all the milk at once and whisk until it reaches a boil. Season with salt and nutmeg.
12. Remove the béchamel from the heat, let it cool for a few minutes and add the egg yolks and grated cheese (a mix of pecorino and parmigiano).
13. Assemble: in a baking dish arrange a layer of potatoes close together and lightly salt them.
14. Add a layer of eggplants.
15. Spread the meat sauce evenly and level each layer well.
16. Add another dense layer of eggplants.
17. Cover with plenty of béchamel and sprinkle with cheese.
18. Bake at 180°C for 30-40 minutes or until the surface is golden.
19. Let the moussaka rest for at least 30-40 minutes, preferably a couple of hours, before cutting.
20. Cut into portions and serve.