Classic Greek Moussaka

Method

1. 1
   Prepare the Meat Sauce: Heat the olive oil and brown the ground beef. Add the onions and garlic and cook until fragrant. Pour in the cognac and let it simmer for 1–2 minutes. Add the tomatoes, tomato juice, cinnamon stick, bay leaf, salt, and pepper. Simmer for about 25 minutes until thick. Stir in the parsley and set aside.
2. 2
   Fry the Vegetables: Fry the potato slices until lightly golden and the eggplants until soft and golden. Drain both on paper towels.
3. 3
   Make the Béchamel: Melt the butter, whisk in the flour, then gradually add the milk, whisking until thick and smooth. Season with salt, nutmeg and pepper. Remove from the heat and stir in the Parmesan and egg yolk.
4. 4
   Assemble: Preheat the oven to 350°F (180°C). Grease a baking dish and sprinkle with breadcrumbs. Layer potatoes, cheese, eggplants, meat sauce, potatoes, eggplants, then spread the béchamel on top. Finish with the remaining cheese.
5. 5
   Bake: Bake for 50 minutes, until golden. Let the moussaka rest for 1–2 hours before serving.