Preheat your oven to 375°F (190°C).
Trim and slice your eggplants lengthwise. Sprinkle salt over the eggplant slices on each side and let them sit upright in a colander or similar for about 30-40 minutes to draw out excess moisture. Once ready, wash under cold water and pat them dry with kitchen or paper towels.

Peel your potatoes, wash them and place in a pot covered with water. Cook until tender but still firm. Refresh in cold water once cooked and slice medium thick slices. Set aside.

In a large frying pan over medium heat, some olive oil. Fry the eggplant slices until golden brown on both sides. Remove and set aside on paper towels to drain excess oil.

Now repeat step with the potatoes, add more oil as required, flip to cook each side nice and golden brown. Potatoes need to be cooked through, set aside.

In the same pan, add a little more oil if needed and sweat the chopped onion, carrot and celery. Add the tomato paste, cinnamon and all spice, cook for another minute. Add the minced or grated garlic, cook 30 seconds.

Add the ground mixed meat to the pan and cook until browned. Stir in the crushed tomatoes, oregano, bay leaf, salt, and pepper. If dry, add a little water. Cover and simmer for about 30 minutes, checking it doesn’t stick or burn.

Meanwhile, prepare the béchamel sauce. Melt the butter in a saucepan over medium heat. Whisk in the flour until smooth and cook for a couple of minutes. Gradually whisk in the warm milk until the sauce thickens. Add bay leaf. Whisk in the grated Parmesan and season with salt, pepper, and freshly grated nutmeg. Lastly whisk in the egg yolks one at a time. Cover with cling film touching the surface.

To assemble the moussaka, layer half of the eggplant slices in a baking dish. Spread one third of the meat mixture over the eggplant. Flatten each layer nicely using a spatula. Divide the potatoes slices in half and add half as another layer. Add another third of the meat over the potato. Add the remaining potato slices as the next layer. Add the remaining meat. Top with the remaining eggplant slices and pour the béchamel sauce evenly over the top.

Sprinkle grated Parmesan and crumbled feta cheese over the béchamel sauce.

Bake at 350°F – 180°C oven for about 30-45 minutes, or until the top is golden brown and slightly bubbly.

Allow the moussaka to cool for 30 minutes before serving. Enjoy your delicious and authentic Greek moussaka!