Get the vegetables: slit the eggplants into 1cm thick. Season with salt and put aside for 30 minutes. Simply peel off the potatoes and slice them.
Clean the eggplants effectively and pat them dry. Fry the eggplants and potatoes until golden. Transfer into a paper towel to eliminate access oil. For a milder variant place the eggplants and tomatoes in a skillet, drizzle with olive oil, and then bake and golden.
Ready the beef mixture: heat olive oil in a large pan on medium heat. Add chopped onions and sauté for 3-4 seconds. Add crushed garlic and sauté for 2-3 minutes more.
Insert the meat and cook, stirring until the beef is no longer pink. And salt, pepper, cinnamon, and thyme, stir effectively. Insert bay leaf, tomato sauce, and stir very well. Reduce heat to low and simmer till overtraining. Take away from heat and set aside.
Ready the béchamel sauce: heat a liter of milk. At a medium saucepan on low heat melt butter, when the butter is melted, add flour and whisk frequently, until smooth paste forms. Gradually add the hot milk while always whisking to avoid lumps. Whisk until the sauce is thick and smooth. Take away from heat and then add pinch salt, black pepper, peppermint, parmesan, and egg yolks, whisk till clean.
Preheat oven to 180C (360F).
Build the moussaka: add 4 5 tbsp of the béchamel sauce into the beef mixture and combine. Twist the potatoes in a 1 3″ X 8.5″ (33X22cm) ovenproof dish, then layer half of those eggplants. Pour on the beef mix and distribute evenly. Twist the rest of the eggplants and pour the béchamel sauce.