Cheese Topping for Moussaka

Must have had lots of cheese in it I think, and maybe cornflour?

Eggs are your friend - try this one www.google.co.uk/amp/s/www.bbc.co.uk/food/recipes/moussaka_6812/amp

I make a thickish cheese sauce and add a couple of eggs to the mix for a moussaka ,makes a souffled style topping .I got my recipe from cypriot friends who had a fab Greek restaurant in the 80's .

Thanks Paddyann, this follows what's been posted about extra cheese and eggs by Lemon and SirChenjin, do you have a few extra hints, for example whole eggs or just yolks and when are they added?

I add the yolks to the cheese sauce and then the whisked whites ,

Thank you! ?

Carrillion a lot of people here top moussaka with a bechamel sauce and then cheese - that might account for the thick custard-like top?

I make my topping sauce with thick Greek yogurt mixed with beaten egg and cheese , it forms to quite a solid topping then add cheese on top to brown ,its delish ?

I think that many of these work well, and it depends on what suits you. My favourite moussaka recipe (from a Greek Cypriot) tops with a very thick bechamel, and NO CHEESE OR EGG!!! (her emphasis!)
FYI, the bechamel, for 4 portions, is made with 500ml milk, warmed with spices (peppercorns, parsley stalks, a garlic clove or bit of onion, and a cinnamon stick). It is then made up with 50g butter and 50g flour.

But rather like cassoulet, paella, our hot-pots, pies & pasties, I'm sure that every area, and every cook, had their own version, that they adapted when stocks of certain ingredients were low (in a subsistence economy, I can't see precious eggs being added to an already rich dish)

I do a cheese sauce lite. Over a portion of moussake for two,I spread a pot of 0% fat fromage fraiche (not creme fraiche) and scatter grated cheese over it.

I also poach the aubergine slices instead of frying them before putting them on the meat sauce.

I learned a culinary trick from a Greek chef.

When you have made your cheese sauce, let it cool a bit then beat in an egg before pouring it onto the moussaka.
The sauce must be cool enough that it doesn't cook the egg.
This makes the cheese topping rise beautifully.

Thanks BradfordLass. I needed to know about whether to add the eggs to cool or just cooked cheese sauce.