Greek Moussaka is a rich and hearty dish made with layers of aubergines and/or potatoes, tomatoey meat sauce and cheesy béchamel sauce. It is easy to make with step-by-step instructions.

Start with making the meat sauce. Heat a large pan or a dutch oven on medium heat and put the lamb mince in. Cook until it releases its fat and is nicely browned.

Add the onions along with the garlic and saute until translucent with the fat from the meat. If your meat didn’t release enough fat, add some olive oil to help cooking the onions and garlic.

Add the tinned tomatoes. Add the stock, sugar and herbs. Stir well and cook on low heat for 15 minutes. Proceed to preparing the béchamel sauce.

Melt the butter in a saucepan on medium heat and stir in the flour. Mix well using a wooden spatula or a small whisk and cook for 2 minutes stirring all the time.

Whisk in a little of the warm milk at a time, stirring continuously until you have a smooth, velvety sauce. Cook on low heat for few minutes stirring all the time until the sauce has thickened.

Remove the pan from the heat and whisk in the nutmeg, salt and the 50 g grated Parmesan cheese. Let it cool down for five minutes and whisk in the egg yolk, set aside until you need it.

Top with half of the mince filling and spread evenly all over the aubergines. Layer the potatoes on top of the mince filling. Cover the top with the rest of the mince filling.

Spread the béchamel sauce evenly on top of the aubergines and sprinkle on the 25 g grated parmesan and 25 g grated cheddar then cover with the breadcrumbs.