Traditional Greek Moussaka with Baked Vegetables & Creamy Béchamel

Preheat the oven to 200°C (390°F) fan mode.

Take a 25x30 cm baking pan and brush the bottom and sides evenly with 1 tbsp olive oil.

Thinly slice 2 peeled potatoes and 1 red onion. Place them into a bowl, drizzle with 2 tbsp olive oil, add 1 tsp salt, 0.5 tsp black pepper, and 1 tbsp fresh thyme leaves. Mix by hand until well coated, then arrange them in a single thin layer on the bottom of the greased baking pan. Bake at 200°C for 20 minutes until the potatoes soften slightly and turn a little golden.

Thinly slice 1 eggplant into round discs. Place them into the mixing bowl, toss with 2 tbsp olive oil, 1 tsp salt, 0.5 tsp black pepper, and 1 tbsp fresh thyme leaves. Spread the seasoned eggplant slices evenly over the baked potato layer. If the eggplant looks dry, drizzle with a little extra olive oil. Return the pan to the 200°C oven and bake for 20 minutes until the eggplant slices are tender and lightly roasted.

Thinly slice 2 zucchinis into rounds. Place into the bowl, toss with 2 tbsp olive oil, 1 tsp salt, 0.5 tsp black pepper, and 1 tbsp fresh thyme leaves. Spread the seasoned zucchini slices over the roasted eggplant layer. Bake in the 200°C oven for a final 20 minutes until all vegetable layers are tender and cooked through. Remove the pan from the oven and set aside.

Place a large pan or wok over high heat and add 2 tbsp olive oil. Finely mince 1 red onion, add it to the hot pan, and sauté until caramelized and browned. Mince 1 clove garlic, add it to the pan, and stir. Add 0.5 tsp ground cinnamon and a pinch of ground cloves, sautéing for 30 seconds to release aromatics. Add 1 tbsp tomato paste, then add 500g ground beef. Use a wooden spoon to break up the beef into small pieces, season with 1 tsp salt and 0.5 tsp black pepper, and cook until browned.

Pour 400g canned chopped tomatoes into the browned beef. Stir well and sauté over medium-high heat for 5 to 10 minutes until almost all of the liquid evaporates and the meat sauce is quite dry and thick. Remove the pan from heat and set aside.

Place a medium saucepan over medium heat. Add 100g unsalted butter. As soon as the butter begins to melt and bubble (do not let it brown), add 100g all-purpose flour and whisk vigorously into a smooth roux. Slowly add 750ml whole milk in 8 to 10 small batches, whisking constantly and waiting for each batch of milk to be fully absorbed before pouring the next. Continue whisking and cooking until the sauce becomes smooth, thick, and begins to bubble.

Remove the thickened béchamel from the heat. Season with 0.5 tsp black pepper and 1 pinch ground nutmeg (do not add salt). Add 100g grated parmesan cheese and whisk until melted and smooth. Finally, add 3 egg yolks and whisk rapidly until fully incorporated into a glossy, rich custard sauce.

Pour 1/3 of the prepared béchamel sauce directly into the cooked ground meat in the frying pan. Stir well with a wooden spoon to create a cohesive, sticky filling. Spread this meat mixture evenly over the roasted zucchini layer in the baking pan. Pour the remaining 2/3 of the béchamel sauce over the meat, smooth the surface evenly to the edges with a spatula, and sprinkle 30g grated parmesan cheese evenly over the top.

Place the assembled moussaka pan back into the 200°C (390°F) oven. Bake for 25 to 30 minutes until the top is deeply golden brown, bubbling, and forms a crispy cheese crust. Remove from the oven using heatproof oven mitts.

Allow the moussaka to cool at room temperature for at least 1 hour so the béchamel and filling fully set. Once rested, slice into neat square portions with a large knife and lift onto serving plates using a spatula.