• Start by making the GROUND BEEF SAUCE.

For The Moussaka:

• Heat plenty of frying oil in a frying pan, or use a deep fryer if you own one.
• Peel and slice the potatoes to ½ cm - ⅛ inch thick slices lengthwise. Season with salt and pepper.
• Deep fry the potatoes, until they get golden in color and slightly brownish on the edges.
• Transfer potatoes on paper towels to drain and set aside.
• Cut off the top and bottom of the eggplants. Slice the eggplants into 1 cm - ⅓ inch thick slices.
• Fill a large bowl with water and add the eggplants. Let them soak for at least 15 minutes to remove some of their bitterness.
• Transfer the eggplants to a strainer, season with salt and pepper, and then deep fry them too. Once they have a nice golden brownish color, remove from heat and transfer on paper towels as well.
• In a 15x10 inch baking pan or dish lay the potatoes. Press a bit with your hands to make them slightly stick together. Do the same with the eggplants.

For The Bechamel Cream:

• In a medium cooking pot whisk together the sunflower oil and flour.
• Cook over high heat for 2 minutes while whisking constantly until the flour gets a nice sandy color.
• Reduce heat to medium and add the milk. Whisk constantly until the cream starts to thicken.
• Remove from heat. Season with salt, pepper, and nutmeg.
• Whisk in the eggs one by one and ⅓ of the grated cheese.

Put Together:

• Preheat oven to 446°F / 230°C.
• Add 3-4 tablespoons powdered breadcrumbs to the ground beef sauce to thicken it. The spread it evenly on top of the eggplants. You may remove most of the spices from the sauce at this point.
• Sprinkle ⅓ of the grated cheese on top, and add any remaining eggplants (if there are any).
• using a ladle, spread the cream evenly on top. Sprinkle the remaining cheese on top of the cream.
• Bake for about 30-40 minutes. Until the cream starts to look golden brownish and firm.
• Let it stand for at least 30 minutes before serving.
• Cut into 8 pieces and serve.