- Preheat the oven to 200°C and place the aubergines and potato slices on baking trays, season with salt and brush with olive oil. Cook the aubergines and potatoes in the preheated oven for 20 minutes. After 10 minutes of the cooking time, flip the aubergine and potato slices on the other side and continue cooking for the remaining 10 minutes.
- Meanwhile, heat 2 tablespoons of olive oil in a large pan and sauté onions and garlic until slightly golden, add the tomato paste and stir well.
- Add the meat and cook until brown then add the 7 spices mix and the cinnamon. Season with salt and pepper to taste.
- Add the tomatoes and leave simmering until the almost all the liquid has evaporated, stirring occasionally then set aside.
For the bechamel:
- Melt the butter, add the flour and whisk. Add the hot milk and whisk until there are no more lumps then stir in the Parmesan cheese.
- Season with nutmeg, salt and pepper to taste.
- Remove the pan from the heat then add the egg yolk and whisk well.
Assemble the moussaka:
- Brush an ovenproof dish with some olive oil, the potato slices at the bottom.
- Add a layer of aubergine slices and spread the meat sauce on top.
- Add another layer of aubergines then sprinkle half the parmesan cheese over.
- Spread the béchamel sauce on top and sprinkle with the remaining cheese.
- Bake the moussaka in a preheated oven to 180°C for 30 minutes.
Tip: Allow to cool a little before serving.