Moussaka

Cook the finely chopped onion in olive oil in a saucepan over medium heat until soft and golden, about 10 minutes.

Add the grated garlic and warm a few seconds until fragrant.

Add the ground beef with salt and pepper and cook a few minutes until no longer pink.

Add the bay leaves, cinnamon and tomato sauce; rinse the can with about a cup of water and add it; bring to a boil.

Reduce to medium, cover and cook about 25 minutes until thick and the meat is cooked.

Taste and adjust the seasoning; finish with chopped parsley and dried oregano.

Cut off the eggplant stem ends, peel off some of the skin with a peeler, and cut into about half inch slices.

Layer the slices in a pan or colander, salting each layer, and set aside to draw out the bitter juices; pat dry well with paper towel.

Slice the peeled potatoes about half an inch thick, lay on a baking tray, drizzle with olive oil and season both sides with salt, pepper and oregano.

Bake at 400F until golden and fork tender, about 25 to 30 minutes; let them sit before lifting with a spatula.

Fry the dried eggplant slices in plenty of hot olive oil in a cast iron skillet, 2 to 3 minutes a side until golden and very soft.

Drain the oil from each slice back into the pan and set on paper towels.

In a 9 by 13 inch pan layer potatoes, a sprinkle of cheese, eggplant, more cheese, all the meat sauce, more eggplant, and plenty of potatoes.

For the bechamel, cook the flour and light olive oil in a saucepan a few minutes until toasted.

Add the cold whole milk, salt, black pepper and nutmeg, whisk, and cook until steaming, boiling and thickened, so a finger drawn through the sauce on a wooden spoon leaves a clean line.

Turn off the heat; temper the eggs with some of the hot sauce, then whisk them into the pot.

Stir in a handful of cheese.

Pour over the layers, smooth, sprinkle with parmesan, and bake uncovered on the center rack at 400F for 45 minutes until bubbly and golden.

Wait about two hours before slicing so the slices hold their shape.