How to make
Oven - 360°F (180°C);
A deep baking pan greased with olive oil.
The vegetables are cleaned. The eggplants and zucchini are left unpeeled.
The potatoes are cleaned and cut into slices.
The zucchini are cut into slices and so are the eggplants.
One onion is cut into slices, the other is diced.
In a large and deep bowl, place the potato slices, drizzle with a thin stream of olive oil, add one onion cut into slices, season with salt and black pepper and sprinkle with thyme - two or three pinches. Mix with your hands to coat the potatoes well, and pour them into the baking pan in a single layer. They are baked at 390°F (200°C) for 20 minutes
They are taken out.
Cut the eggplants into slices, if you think that they are not very fresh, salt them and leave them to drain for 15 minutes. Rinse them under cold water and dry them in household paper. Then they are placed in the same bowl as the potatoes, drizzled with a thin stream of olive oil, sprinkled a little salt, black pepper, thyme, mixed by hand and arranged on top of the potatoes in one row. They are baked at 390°F (200°C) for 20 minutes.
They are taken out. If they are dry, drizzle more olive oil.
Next, the zucchini, which are cut into slices, are placed in the same bowl, sprinkle with salt, black pepper, a pinch of thyme, sprinkle with a little oregano and arrange them on top of the eggplants in a single row and bake them at 390°F (200°C) for 20 min.
The vegetables are ready.
In a deep pot on a moderate heat, pour olive oil, about 1 inch, heat it up and add the other diced onion. Fry it, add the garlic paste, this means that the garlic is finely chopped on a board, sprinkle with salt and crush to a smooth mass with the wide part of the knife. Fry for about 20 seconds and add cinnamon, cloves and brown sugar. Stir vigorously.
Add the tomato puree, stir and pour the minced meat. With constant stirring, the minced meat is crumbled. Season with salt and black pepper, pour the wine, wait 1-2 minutes for it to evaporate and leave behind only its aroma and pour the tin of tomatoes.
Let it simmer on a moderate heat for about 1 hour, by stirring occasionally. The stuffing must completely remain in fat. Once it is dry enough, remove it from the heat and remove the cloves.
BECHAMEL
On a moderate heat, melt the butter and a little olive oil, add the flour all at once and stir vigorously until it changes color. Season with salt and add the nutmeg. In small portions, the milk is added while continuously stirring. To get a nice and smooth Béchamel, milk is always added in a thin stream and in small portions, by stirring vigorously with a wire whisk after each addition until absorbed, followed by another portion of milk. This slow preparation of Béchamel can take about 20-30 min.
After it is completely ready, cool it for 10 minutes and add the egg yolks one by one, stirring continuously with a wire whisk.
Add 1/3 of the prepared béchamel to the minced meat, mix and pour the filling over the vegetables and it is distributed. The rest of the Béchamel is poured on top and it is leveled out. Sprinkle generously with grated parmesan.
The moussaka is baked at 360°F (180°C) for about 30-35 minutes or until a nice golden crust is obtained.
The successful Greek moussaka is taken out of the oven, left to rest for 30 minutes and it is served. Sprinkle with chopped parsley.
