Step 1

For the meat sauce:

Step 2

Heat two tablespoons of olive oil in a frying pan and sauté onions.

Step 3

Add the minced meat until brown, for around 10 to 15 minutes.

Step 4

Add the wine

Step 5

Add the tomatoes, salt, pepper and oregano and stir well.

Step 6

Add the garlic, cloves, cinnamon, bay leaves if using.

Step 7

Cover and cook for 20 minutes to make a moist sauce, then remove lid and cook for a further 10 minutes (don’t let the sauce get too dry)

Step 8

Take off the heat and add the parsley, mix well and put aside until required.

Step 9

Parsley in Greek dishes with such sauces is always added last and after the heat is turned off.

Step 10

For the Béchamel sauce:

Step 11

Melt butter in a saucepan.

Step 12

Add flour, stirring with a wooden spoon so it absorbs all butter.

Step 13

Take off heat.

Step 14

Slowly add the milk, stirring constantly and quickly.

Step 15

When a smooth custard-like sauce is achieved, put on heat again

Step 16

Carry on stirring/whisking, adding more milk as needed

Step 17

Your béchamel should be smooth and thick but not stiff

Step 18

When the sauce is ready, add 3-4 Tablespoons of grated cheese and grated nutmeg and mix well.

Step 19

For the vegetables:

Step 20

Peel and wash potatoes.

Step 21

Wash aubergines and courgettes and cut off stems and tips.

Step 22

You can peel your aubergines a bit but not completely.

Step 23

Cut aubergines, courgettes and potatoes lengthwise into large 5mm slices

Step 24

Place aubergine slices in salty water for an hour.

Step 25

Rinse well under cold water in a colander.

Step 26

Dry each slice very well with kitchen paper.

Step 27

Heat up oil in a wide frying pan. You should have enough oil to cover vegetables when frying them.

Step 28

Fry in batches in hot oil until lightly brown.

Step 29

Drain from excess oil by placing all fried vegetables on a tray lined with a double layer of kitchen paper

Step 30

Lastly:

Step 31

Place a layer of vegetables on a lightly oiled baking dish or pyrex dish – first the aubergines, then courgettes, lastly potatoes.

Step 32

Spread meat sauce over your vegetables evenly.

Step 33

Cover with another layer of vegetables or whatever vegetables you are left with.

Step 34

Pour béchamel sauce over the top.

Step 35

Prick your moussaka with a fork all over to allow the béchamel to run a bit inside the vegetables and the meat sauce.

Step 36

Sprinkle grated cheese on top.

Step 37

Sprinkle ground nutmeg on top (or ground cloves or ground cinnamon).

Step 38

Bake in a pre-heated oven 375 degrees until golden brown (45 mins – 1 hour)

Step 39

If your dish is full to the rim then place a baking sheet underneath to prevent spills in the oven.