Greek Moussaka

Ingredients:

Eggplants:

• 2 large eggplants, unpeeled and sliced ​​lengthwise into 1 cm thick slices
• 1/2 cup olive oil
• Salt and ground black pepper

Meat sauce:

• 450 g of ground beef
• 2 tbsp. l. olive oil
• 1/2 medium onion, chopped
• 3 crushed cloves of garlic
• 1/2 tsp dried oregano
• 1/8 tsp ground allspice
• A pinch of ground cloves
• 1 cinnamon stick, broken in half
• 1/2 teaspoon coarse salt, plus more to taste
• Ground black pepper
• 1.5 cups coarsely chopped, peeled canned tomatoes (with puree)
• 1 bay leaf

Custard sauce:

• 5 tbsp (75 g) butter
• 6 tablespoons of wheat flour
• 3 cups of milk at room temperature
• 1.5 tsp coarse salt
• A pinch of ground nutmeg
• 1 egg category CO
• 2 egg yolks from category CO eggs
• 1/2 cup dry bread crumbs
• 3 tablespoons Pecorino Romano cheese

Preparation:

1. Bake the eggplantsPreheat oven to 245°C (450°F). Brush both sides of the eggplant slices with oil and place them on 2 small or 1 large foil-lined baking sheets. Season with salt and pepper. Cover with foil and bake until tender, about 25 minutes. Leave covered.
2. Prepare the meat sauceHeat the olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring with a wooden spoon, until lightly browned, about 4 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 1 minute.
   
   Add the beef, oregano, allspice, cloves, and cinnamon. Break the meat into small pieces and add 1/2 teaspoon salt and pepper to taste. Cook, stirring occasionally, for about 2 minutes. Reduce the heat to medium and cook, stirring occasionally, until the meat is cooked through but still slightly pink, about another minute.
   
   Add the tomatoes and bay leaf and bring to a boil. Cover the pan and simmer until the sauce thickens and becomes fragrant, about 20 minutes.
3. Prepare the custard sauceMelt the butter in a medium saucepan over medium heat. Add the flour and stir until smooth. Cook, stirring, for 1 minute. Remove the saucepan from the heat and add the milk, salt, and nutmeg. Return the saucepan to the heat and, whisking constantly, bring to a boil. Cook for 2 minutes. Pour the sauce into a bowl and stir to cool. Once the sauce has cooled, whisk in the egg and yolks.
4. Assemble the moussakaReduce oven temperature to 180°C. Grease a 23x33x5 cm casserole dish with butter. Sprinkle the bottom with bread crumbs.
   
   Place half the eggplant slices in the pan, overlapping them if necessary. Top with half the meat sauce and smooth it out with a silicone spatula. Repeat with the remaining eggplant slices and meat sauce.
   
   Pour the custard sauce over the layered mixture and smooth it out with a silicone spatula. Sprinkle with cheese and bake, uncovered, until the moussaka is lightly browned and the sauce is set, about an hour.
   
   Remove the moussaka from the oven and let it rest for 10 minutes. Serve with a slotted spoon or spatula.