1. First, salt the eggplants and let them stand for 30 minutes. Then carefully pat them dry. Heat the oil in a pan. Fry the slices for about 30 seconds on each side. Remove and drain on kitchen paper.
2. Now heat the oil in the pan again and fry the potato slices for 8 to 10 minutes, turning frequently.
3. Heat some oil in a pan and fry the meat, onions, and garlic. Add the tomatoes and chop them up a bit. Season with bay leaves, cinnamon, salt, pepper, and nutmeg.
Simmer, stirring constantly with the lid uncovered, until all the liquid has evaporated. Remove the bay leaf and season again. Remove the pan from the heat and stir in 2 eggs.
4. Now melt the butter in a second saucepan. Dust with flour and sauté briefly. Gradually add the milk and simmer while stirring until thickened. Season to taste with salt, pepper, and nutmeg. Remove the pan from the heat and stir in a tablespoon of cheese and the remaining eggs.
5. Next, grease a large, shallow baking dish with olive oil. Add half of the potatoes and eggplant. Season with salt, pepper, and nutmeg, and sprinkle with some cheese. Then spread the minced meat mixture evenly over the dish. Add the remaining potatoes and eggplant and pour over the sauce. Finally, sprinkle with cheese.
Bake the moussaka in a preheated oven at 190°C (375°F) for 30–40 minutes. Done!
