Traditional Moussaka recipe with eggplants (aubergines) and potatoes

Name: Traditional Moussaka recipe with eggplants (aubergines) and potatoes
Total time: 105 min
Ingredients: 6 eggplants; 5 potatoes (optional); vegetable oil (for frying the eggplants); 750g beef or lamb mince (26 oz); 2 red onions (chopped); 2 cloves of garlic (chopped); 1 tin chopped tomatoes (400g / 14oz); 2 tbsp tomato paste; 1 teaspoon sugar; 1 glass of red wine; Pinch of sea salt and freshly ground black pepper; 1 bay leaf; 3-4 whole cloves (optional); A pinch of cinnamon or one cinnamon stick; 1/4 of a cup olive oil; 900ml milk (31 fl.oz); 120g butter (4 oz); 120g flour (4 oz); a pinch of nutmeg; 2 egg yolks; 100g Parmigiano-Reggiano or Kefalotyri or your favourite hard cheese (3.5oz); salt to taste

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Moussaka is a traditional Greek eggplant casserole made with eggplants (aubergines), potatoes, tomatoey beef or lamb mince and topped off with a creamy béchamel sauce!

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