How to make
Cut the eggplants into long strips, about 1/4 thick, and soak them for 30 min. in salted water, then dry them very well.
Sprinkle olive oil in a tray laid out with baking paper, arrange the eggplants tightly next to each other, pour on olive oil and sprinkle with salt. Bake in a preheated 430°F (220 °C) oven until they change color - about 15 min.
Do the same with the potatoes - cut them into slices, season with salt and olive oil, bake to a nice crisp.
Pour olive oil in a pot and braise the mince until it turns to bits. Add the chopped onions, spices, tomato paste and wine. Cook until the liquid boils away.
For the bechamel, first heat the milk with the salt and nutmeg. Beat the eggs in a bowl and set them aside.
Heat the butter and olive oil in a pot, braise the flour for about 30 sec., then, while stirring nonstop with a whisk, pour in the warm milk. Stir until the sauce comes to a boil and remove from the stove. Add the eggs while stirring nonstop.
Assembling the moussaka:
Oil a tray and start arranging the ingredients (after dividing them up into 2) - a layer of potatoes, layer of eggplant, layer of mince, then repeat one more time.
Finally, sprinkle the grated cheese over the mince and pour on the Bechamel. Bake in a preheated 390°F (200 °C) oven with the fan on to a nice crisp - about 40 min.
