Moussaka Recipe

Preheat oven to 475°F. Brush eggplant with olive oil; place on a baking sheet. Season with salt and pepper. Cover with foil; bake until soft, about 20 minutes. Cover; set aside.

Make the meat sauce: heat olive oil in a casserole over medium-high heat. Add onions; sauté until lightly browned, about 4 minutes. Add garlic; sauté until fragrant. Add beef, spices, salt, and pepper. Add tomato sauce, crushed tomatoes, bay leaf, and sugar; simmer until sauce is thick, about 20 minutes. Adjust seasoning. Set aside.

Make the béchamel sauce: melt butter in a saucepan over medium heat. Add flour; whisk until smooth. Cook, stirring, for 1 minute. Add milk, salt, and nutmeg. Mix until sauce thickens. Add cream; mix. Remove from heat; let cool for a few minutes. Add egg yolk; mix well.

Place half of the eggplant in an 8x8-inch baking pan. Cover with half of the meat sauce. Repeat to make 2 more layers. Pour béchamel sauce over; smoothen top. Sprinkle with cheese. Bake, uncovered, in an oven preheated to 350°F until lightly browned and béchamel is set, about 25 to 30 minutes; remove from oven. Let rest for 10 minutes before serving.