Outrageously Delicious Greek Moussaka

Ingredients

• 2 cups olive oil for frying
• 4 potatoes
• 4 zucchini
• 4 eggplants
• 200 grams Kefalograviera cheese
• 1 tablespoon salt
• 1/2 tablespoon pepper
• 2 tablespoons olive oil
• 1 large red onion
• 1 medium-sized garlic bulb
• 1 kg beef mince meat
• 1 cup red wine
• 800 grams crushed canned tomatoes
• 1 tablespoon salt
• 1/2 teaspoon white pepper
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 2 teaspoons sugar
• 1/2 teaspoon thyme
• 1 teaspoon oregano
• 3 bay leaves
• 1 bunch fresh parsley
• 150 grams unsalted butter
• 1 cup plain flour
• 1 litre milk
• 2 egg yolks
• 1/2 teaspoon nutmeg
• 250 grams Kefalograviera cheese

Instructions

1. 1

   Prepare the Vegetable Base: Slice the potatoes, zucchini, and eggplants. Fry them until golden and set aside. Shred the Kefalograviera cheese.

2. 2

   Make the Meat Sauce: Sauté onions, garlic, and beef. Add wine, tomatoes, and seasonings. Simmer until thickened. Stir in parsley.

3. 3

   Prepare the Bechamel: Melt butter, whisk in flour, then slowly add milk. Cook until thick. Remove from heat, add cheese and egg yolks.

4. 4

   Assemble: Layer vegetables, meat sauce, and bechamel. Repeat. Bake until golden and bubbly.