• 6 medium eggplants
• 5 potatoes (optional)
• vegetable or olive oil (for frying the eggplants)

For the meat sauce​

• 500g beef mince
• 1 large or 2 medium onion (chopped)
• 2 cloves of garlic (chopped)
• 1 tin chopped tomatoes (400g )
• 2 tbsp tomato paste
• 1 cup of beef stock
• 1 Bay leaf
• Pinch of sea salt and freshly ground black pepper
• 1 bay leaf
• 1/4 of a cup olive oil

For the bechamel sauce​

• 750ml / 3 cups milk
• 1/4 cup butter
• 3/4 cup flour
• a pinch of nutmeg
• 1/4 cup parmesan cheese

1. To prepare this Greek moussaka recipe, begin by preparing the eggplants.
2. Slice the eggplants into slices, 1 cm thick. Lightly Season with salt and place in a colander or tray for about half an hour.
3. Using paper towel Pat them dry and fry in oil, until nicely colored. Place the fried eggplants on some paper, in order to absorb the oil. Set aside when done
   
4. If you are adding potatoes to your moussaka, now its time to slice them into 1 cm. Fry them until lightly brown. Season with some salt and set them aside when done.
5. Prepare the meat sauce for the moussaka.
6. Heat a large pan to medium-high heat and add the olive oil. Stir in the chopped onions and sauté, until softened and slightly colored. Stir in the mince breaking it up with a wooden spoon and sauté. When it starts to brown, add the the garlic and tomato paste and sauté until the garlic starts to soften. Pour in the beef stock and simmer for a few minutes Add the tinned tomatoes, , a pinch of cinnamon, 1 bay leaf and a good pinch of salt and pepper. Bring to the boil then turn the heat down to low and simmer with the lid on for about 30 minutes. Set aside when done.
7. Prepare the béchamel sauce for the moussaka. Use a large pan to melt the butter over low-medium heat. Add the flour whisking continuously to make a paste. Add milk in a steady stream; keep whisking in order to prevent your sauce from getting lumpy. Bring to a boil then lower the heat while continuing to stir. Its consistency should resemble a thick cream.
8. Remove the béchamel pan from the stove and stir in the , salt, pepper, a pinch of nutmeg . Set aside.
9. To assemble the moussaka. You will need a large baking dish, approx. 20x30cm. Butter the bottom and sides of the pan and layer the potatoes first (if you’re using them), then half the eggplants. Pour in all of the meat sauce and spread it out evenly. Add a second layer of eggplants, top with all of the béchamel sauce and smooth out with a spatula.
10. Sprinkle with parmesan cheese . Preheat you oven at 180C/ 160 °C fan-forced and bake the Moussaka for about 45 minutes or until or until its light golden brown. Wait for the moussaka to cool down and be just warm to the touch before cutting into pieces. This will prevent the béchamel sauce from pouring out when you’re cutting your pieces