Authentic Greek Moussaka

Prepare the Eggplant: Sprinkle eggplant slices generously with salt and place in a colander set in the sink or over a plate. Let sit for 30 minutes to 1 hour to draw out bitterness.

Make the Béchamel Sauce: While the eggplant rests, heat milk in a saucepan until almost boiling. In a separate skillet, melt butter over medium heat. Whisk in flour until a smooth paste forms (a roux). Lower heat and gradually pour in hot milk, whisking constantly until the sauce thickens and becomes smooth. Season with salt to taste. Remove from heat and allow to cool slightly.

Prepare Eggplant: Rinse eggplant slices under cold running water to remove excess salt. Squeeze out any remaining liquid and pat dry with paper towels.

Enrich the Béchamel: Whisk egg yolks into the cooled béchamel sauce, ensuring a smooth and creamy consistency.

Cook the Eggplant: Heat 3 tablespoons of olive oil in a large skillet over medium heat. Cook eggplant slices in batches until lightly browned on each side, about 3 minutes per side. Drain on a large plate lined with paper towels.

Preheat Oven: Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish with olive oil.

Sauté Aromatics and Beef: Heat the remaining 4 tablespoons of olive oil in a large skillet over low heat. Add grated onion and cook until softened and translucent, about 4 minutes. Add garlic and cook for 1 minute until fragrant. Increase heat to medium-high and add ground beef. Cook, breaking it up with a spoon, until browned and crumbly, about 5 minutes. Season with allspice, sugar, cinnamon, salt, and pepper.

Simmer Meat Sauce: Stir in tomato sauce and bring to a simmer. Cook until excess liquid has evaporated and the mixture appears drier and more concentrated, 15 to 20 minutes. Stir in parsley and remove from heat.

Bind Meat Sauce: Allow the meat sauce to cool slightly, then stir in the lightly beaten egg white. This helps bind the mixture.

Assemble the Moussaka: Arrange a layer of eggplant in the prepared baking dish. Cover the eggplant with all of the beef mixture and sprinkle with 1/3 of the Parmesan cheese. Cover with the remaining eggplant and sprinkle another 1/3 of Parmesan cheese on top. Pour béchamel sauce evenly over the top and sprinkle with the remaining Parmesan cheese.

Bake: Bake in the preheated oven until the top of the moussaka is set, golden brown, and bubbly, 45 minutes to 1 hour. A knife inserted into the center should come out clean.

Rest and Serve: Remove from oven and let rest at room temperature for 10 to 15 minutes before slicing and serving. This allows the moussaka to set and makes it easier to slice.