Recipe for Eggplant Moussaka with Potatoes, Pork, and Beef, Béchamel

Remove the tops of the eggplants and slice them into not too thick or too thin lengths. Arrange them on a plate, sprinkle with salt, and let them drain for about 30 minutes.

Heat 3 tablespoons of olive oil in a large skillet. Sauté the onion until golden, stirring with a wooden spoon. Add the parsley and garlic, and cook for 1 minute to allow the garlic to release its aroma.

Add the ground meat. Cook over medium or low heat until the meat browns, stirring. Add the cinnamon, oregano, and bay leaf, season with salt and pepper. Add a little wine and mash everything slightly with the spoon.

Let a good portion of the wine evaporate, add the tomato purée, and let it simmer uncovered for 30 minutes, stirring regularly (it can be less than 30 minutes). Add water if the mixture seems dry.

Slice the potatoes into rounds. Heat 5 tablespoons of oil in a skillet and sauté the potato rounds in small batches until they are cooked and golden. Place them on a plate lined with paper towels to absorb the excess oil and season with salt.

Rinse the eggplants and dry them on paper towels. Sauté them in small batches in the potato oil. When the bottom side is golden, flip them over and mash them with the back of a fork to soften them. Place them on a plate lined with paper towels to remove excess oil and sprinkle with salt. If necessary, add a little more oil to the pan.

Preheat the oven to 180°. Place half of the eggplants at the bottom of the baking dish, overlapping them to create an even layer. Add the potatoes in a single layer if possible. Top with ground meat, pressing it down with the back of a spoon. Add the remaining eggplants, followed by another layer of ground meat. Press it down. The dish should be filled up to three-quarters of the upper edge.

For the béchamel sauce: melt the butter in a (rather large) saucepan. Incorporate the flour and cook for a few minutes, stirring constantly, then start to add the hot milk, a small amount at a time. Work quickly, without stopping to stir while you pour in the milk. As soon as the béchamel is smooth and not too thick, season with salt, pepper, and add a little nutmeg. Continue to cook, even after it boils, for about 5 minutes, stirring continuously. Adjust the salt if necessary and pour the béchamel over the ground meat.

To finish, bake for 45 minutes placing the dish on a baking sheet to catch any overflow. The moussaka should be bubbly and golden. Allow to cool slightly in the oven before serving or wait until it reaches room temperature. Traditionally, cut into rectangular portions.