I decided to make some Moussaka on a whim last night. As usual when I try to make something new, I browsed a couple recipes off the ‘net, then mostly ignored them and made it up as I went. I actually think of the pastry-topped moussaka I’ve had a couple times before the more traditional toppings, but phyllo is no fun, and Béchamel is, so I decided to split the difference on traditional recipes and made a Béchamel topping set with egg yolks like a custard. Torturing a recipe requires a starting point, so this moussaka is a pretty traditional Greek three-layer preparation, with simple process and cheap readily available ingredients.
